Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating

Xiaoqi Yang(Universitat de Lleida), Yuandong Zheng(Guangdong Food Industry Research Institute), Donglei Luan(Shanghai Ocean University), Ming Huang(Nanjing Agricultural University), Yan Li(Hebei General Hospital), Wang Baowei(Beijing University of Chinese Medicine), Peng Wang(Sichuan Provincial Architectural Design and Research Institute (China)), Jingxin Sun(Qingdao Agricultural University)
Frontiers in Nutrition
October 20, 2022
10.3389/fnut.2022.1016942
Cited by 42

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