Effect of high voltage electrostatic field thawing on the...

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Innovative Food Science & Emerging Technologies 2019 / 7

Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar protein

Amiri, Amir, Mousakhani-Ganjeh, Alireza, Shafiekhani, Soraya, Mandal, Ronit, Singh, Anubhav Pratap, Kenari, Reza Esmaeilzadeh
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Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2019.102191
Date:
July, 2019
File:
PDF, 1.62 MB
english, 2019
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