Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of lightly salted, frozen pork tenderloin
Jia, Guoliang, Sha, Kun, Meng, Jin, Liu, HaijieVolume:
99
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.09.064
Date:
January, 2019
File:
PDF, 689 KB
english, 2019