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Optimisation of Sous Vide Processing Parameters for Pulsed Electric Fields Treated Beef Briskets

Published Online: 2018-08-16

Published Print: 2018-11

Authors

Alahakoon, A. U.

Oey, I.

Bremer, P.

Silcock, P.
Funding

Funding for this research was provided by:

Food Industry Enabling Technologies programme funded by the New Zealand Ministry of Business, Innovation and Employment (MAUX1402)
License Information

Text and Data Mining valid from 2018-08-16
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Article History

Received: 27 March 2018

Accepted: 23 July 2018

First Online: 16 August 2018

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