Effects of hot-air and vacuum freeze-drying on the sensory evaluation, flavor, and physicochemical changes of Antarctic krill (Euphausia superba Dana)
Food Science and Technology International
Published online on August 04, 2026
Abstract
Food Science and Technology International, Ahead of Print.
Onboard Antarctic krill preparation mainly includes cooking and drying. However, there have been few systematic evaluations of the benefits and drawbacks of various drying processes for Antarctic krill, as well as examinations of their impact on Antarctic ...
Onboard Antarctic krill preparation mainly includes cooking and drying. However, there have been few systematic evaluations of the benefits and drawbacks of various drying processes for Antarctic krill, as well as examinations of their impact on Antarctic ...