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. 2018 Aug 22;6(7):1848–1857. doi: 10.1002/fsn3.686

Figure 3.

Figure 3

Two‐dimensional (2‐D) contour plots for the shear force of whelk meat subjected to the ultrasonic treatment with three variables (X1: ultrasound power, X2: treatment time, and X3: temperature). Contour plots showing the effect of (a): ultrasound power and treatment time; (b): ultrasound power and temperature; (c): treatment time and temperature on the shear force of whelk meat