Effect of freezing as pre-treatment prior to pulsed...

Innovative Food Science & Emerging Technologies 2015 / 05 Vol. 29

Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles

Faridnia, Farnaz, Ma, Qian Li, Bremer, Phil J., Burritt, David John, Hamid, Nazimah, Oey, Indrawati
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Volume:
29
Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2014.09.007
Date:
May, 2015
File:
PDF, 1.46 MB
english, 2015
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