https://www.selleckchem.com/products/gdc-0994.html
This work provided the theoretical references for the assumption that cooking the crayfish by microwave to overcome the shortcomings of boiling. PRACTICAL APPLICATION In this work, we innovatively applied microwave heating to the heat processing of crayfish, and analyzed the electromagnetic properties of different parts in crayfish and explored its temperature and moisture responses under microwave field. Although this is a basic research, which provided some theoretical references for the assumption that microwave heating of crayfish
Like
Comment
Share
