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Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking

Crossref DOI link: https://doi.org/10.1007/s11483-024-09922-x

Published Online: 2024-12-30

Published Print: 2025-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Liu, Hongyun

Ling, Xiaochan

Li, Feng

Kong, Fanbin

Tang, Juming

Shi, Hu

Jiao, Yang
License Information

Text and Data Mining valid from 2024-12-30

Version of Record valid from 2024-12-30
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Article History

Received: 2 November 2024

Accepted: 18 December 2024

First Online: 30 December 2024

Declarations

:

: The authors declare no competing interests.

: The authors declare no conflict of interest.

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