Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process-Reference-Cited by-同舟云学术

Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process

Published:2021-09 Issue: Volume:179 Page:108527
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Xie Yong,Chen Bo,Guo Jie,Nie Wen,Zhou Hui,Li Peijun,Zhou Kai,Xu Baocai

Funder

Hefei University of Technology Intelligent Manufacturing Institute

Publisher

Elsevier BV

Subject

Food Science

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4. Effect of different thawing methods on physico-chemical characteristics of frozen buffalo meat;Chandirasekaran;Journal of Food Technology,2010

5. A simplified procedure for myofibril hydrophobicity determination;Chelh;Meat Science,2006

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