Recent findings on the ohmic heating application in meat products

Author:

Balthazar Celso F,Pimentel Tatiana C,Silva Ramon,Prudencio Elane S,Cruz Adriano G,Mársico Eliane T

Publisher

Elsevier BV

Reference42 articles.

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2. Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: a review;Chakka;LWT,2021

3. The utilisation of agricultural by-products in processed meat products: effects on physiochemical, nutritional and sensory quality — invited review;Grasso;Meat Sci,2024

4. Meat Market Review: Emerging Trends and Outlook;FAO,2023

5. Benefits and risks associated with meat consumption during key life processes and in relation to the risk of chronic diseases;Giromini;Foods,2022

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