Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing
Author:
Affiliation:
1. Faculty of Engineering Department of Food Engineering; Munzur University; Tunceli Turkey
2. Faculty of Engineering Department of Food Engineering; Ege University; Izmir Turkey
Funder
The Scientific and Technical Research Council of Turkey, TUBITAK
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12675/fullpdf
Reference61 articles.
1. Anonymous 2013
2. Anonymous 2014 http://www.fda.gov/Food/FoodScienceResearch/ToolsMaterials/ucm216150.htm
3. Anonymous 2015 http://www.colby.edu/chemistry/PChem/lab/DiffScanningCal.pdf
4. Ice morphology in frozen beef;Bevilacqua;International Journal of Food Science & Technology,1980
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