Developing a novel protocol for ready-to-eat beef sausage using superheated water (SW)-assisted radio frequency (RF) heating
Author:
Wang Ke,
Cui Baozhong,
Mao Chao,
Sun Yanan,
Ran Chuanyang,
Ye Pengfei,
Jia Yiming,
Liu Tong,
Chen Xiangwei,
Wang YunyangORCID