Efek Thermal pada Produk Hewani

Mohan CO, Remya S, Murthy LN, Ravishankar CN, Asok Kumar K. 2015. Effect of filling medium on cooking time and quality of canned yellowfin tuna (Thunnus albacares). Food Control. 50:320--327.doi:10.1016/j.foodcont.2014.08.030.

Yang X, Li Y, Wang P, Luan D, Sun J, Huang M, Wang B, Zheng Y. 2022. Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating. Front Nutr. 9.doi:10.3389/fnut.2022.1016942.