Developing practical and small-scale radio frequency technology for tempering minced chicken breast at home
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference68 articles.
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2. Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation;Bao;Comprehensive Reviews in Food Science and Food Safety,2021
3. Dielectric properties of chicken and fish muscle treated with microbial transglutaminase;Basaran;Food Chemistry,2010
4. Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture;Bedane;Innovative Food Science & Emerging Technologies,2018
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