Pressure Ohmic Thawing: a Feasible Approach for the Rapid...

Food and Bioprocess Technology 2016 / 4 Vol. 9; Iss. 4

Pressure Ohmic Thawing: a Feasible Approach for the Rapid Thawing of Frozen Meat and Its Effects on Quality Attributes

Min, Sang-Gi, Hong, Geun-Pyo, Chun, Ji-Yeon, Park, Sung Hee
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Volume:
9
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-015-1652-3
Date:
April, 2016
File:
PDF, 1.19 MB
english, 2016
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