Bio-impedance measurements for meat quality determination of pork loins under repeated freeze-thaw treatments
Author:
Funder
Education Department of Jilin Province
Publisher
Elsevier BV
Subject
Food Science
Reference49 articles.
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4. Predicting post-mortem meat quality in porcine longissimus lumborum using Raman, near infrared and fluorescence spectroscopy;Andersen;Meat Sci.,2018
5. Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems;Ando;J. Food Eng.,2019
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