Pressure Ohmic Thawing: a Feasible Approach for the Rapid Thawing of Frozen Meat and Its Effects on Quality Attributes
Crossref DOI link: https://doi.org/10.1007/s11947-015-1652-3
Published Online: 2015-11-28
Published Print: 2016-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Min, Sang-Gi
Hong, Geun-Pyo
Chun, Ji-Yeon
Park, Sung Hee
Funding for this research was provided by:
Konkuk University (ID0E5HAG1032)
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