1. Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food. (June 2020) Authors: Fan, Hailong; Fan, Daming; Huang, Jianlian; Zhao, Jianxin; Yan, Bowen; Ma, Shenyan; Zhou, Wenguo; Zhang, Hao Journal: Innovative food science & emerging technologies Issue: Volume 62(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗