A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics

Author:

Farag K.W.,Duggan E.,Morgan D.J.,Cronin D.A.,Lyng J.G.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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2. Influence of thawing methods on the quality of frozen meat and the drip loss;Ambrosiadis;Fleischwirtschaft,1994

3. The dielectric properties of whey protein as indicators of change in polymer mobility;Barringe;Food Hydrocolloids,1995

4. Electronic defrosting of meat and fish at 35 and 2450MHz – A laboratory comparison;Bengtsson;Food Technology,1963

5. The dielectric properties of meat;Bodakian;IEEE Transactions on Dielectrics and Electrical Insulation,1994

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