Process optimisation of pulsed electric fields pre-treatment to reduce the sous vide processing time of beef briskets
Alahakoon, Amali U., Oey, Indrawati, Bremer, Phil, Silcock, PatrickLanguage:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14002
Date:
November, 2018
File:
PDF, 385 KB
english, 2018