Exploring the microwave non‐thermal effects on the fatty acid composition of Atlantic salmon ( Salmo salar ) during pasteurization using the same time–temperature profiles method

• Published in: Journal of Food Processing and Preservation
• Main Authors: Hu, Leiqi, Wang, Yifen, Guo, Changkai, Lai, Keqiang, Luan, Donglei
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2021
• Subjects: General Chemical Engineering; General Chemistry; Food Science; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1111/jfpp.15950; https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15950; https://onlinelibrary.wiley.com/doi/full-xml/10.1111/jfpp.15950