Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) combination technology on the extension of supercooling for chicken breasts-Reference-Cited by-同舟云学术

Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) combination technology on the extension of supercooling for chicken breasts

Published:2017-03 Issue: Volume:196 Page:27-35
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Mok Jin Hong,Her Jae-Young,Kang Taiyoung,Hoptowit Raymond,Jun Soojin

Funder

USDA National Institute of Food and Agriculture

National Institute on Minority Health and Health Disparities

National Institute of General Medical Sciences

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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4. Current applications and new opportunities for the use of pulsed electric fields in food science and industry;Barba;Food Res. Int.,2015

5. Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat;Barbanti;Food Sci. Technol.,2005

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