Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat

✍ Scribed by Xiangli He; Rui Liu; Satoru Nirasawa; Dejiang Zheng; Haijie Liu

• Book ID: 119297323
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 417 KB
• Volume: 115
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2012.10.023