Microwave Heating Characteristics on Lipid Quality in Sterilized Rainbow Trout (<i>Oncorhynchus mykiss</i>) Using Designed Heating Processing.

Foods · 2024 · PMC11394339 · PMID 39272493

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a decreasing trendno p-value reported

The dielectric constant of the flesh of rainbow trout exhibited a decreasing trend with increasing temperature at 915 MHz ( Figure 1 B).

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