Pulsed Electric Fields Effects on Meat Tissue Quality and Functionality
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-32886-7_179
Reference28 articles.
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4. Bekhit AD, Van de Ven R, Suwandy V, Fahri F, Hopkins D (2014) Effect of pulsed electric field treatment on cold-boned muscles of different potential tenderness. Food Bioprocess Technol 7(11):3136–3146
5. Bekhit AEDA, Suwandy V, Carne A, Van de Ven RV, Hopkins DL (2016) Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides. Meat Sci 111:139–146
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