Author:
Lung Chun-Ta,Chang Chao-Kai,Cheng Fang-Chi,Hou Chih-Yao,Chen Min-Hung,Santoso Shella Permatasari,Yudhistira Bara,Hsieh Chang-Wei
Subject
General Medicine,Food Science,Analytical Chemistry
Reference37 articles.
1. Pulsed electric fields effects on meat tissue quality and functionality;Alahakoon;Handbook of Electroporation,2016
2. Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins;Amiri;Innovative Food Science & Emerging Technologies,2019
3. Pulsed electric field: A potential alternative towards a sustainable food processing;Arshad;Trends in Food Science & Technology,2021
4. Air impingement to reduce thawing time of chicken fingers for food service;Bozzato;Journal of Food Processing and Preservation,2021
5. Recent advances in food thawing technologies;Cai;Comprehensive Reviews in Food Science and Food Safety,2019
Cited by
36 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献