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Effect of Pulsed Electric Fields (PEF) Pre-Treatment on the Quality of Sous Vide (SV) Processed Beef Short Ribs and Optimisation of PEF and SV Process Parameters Using Multiple Polynomial Regression Model

Crossref DOI link: https://doi.org/10.1007/s11947-022-02932-y

Published Online: 2022-11-04

Published Print: 2023-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Karki, Roman

Oey, Indrawati

Bremer, Phil

Leong, Sze Ying

Silcock, Patrick
Funding

Funding for this research was provided by:

Ministry of Business, Innovation and Employment (MAUX1402)

Ministry of Business, Innovation and Employment (MAUX1402)

Ministry of Business, Innovation and Employment (MAUX1402)

Ministry of Business, Innovation and Employment (MAUX1402)

Ministry of Business, Innovation and Employment (MAUX1402)

University of Otago
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Text and Data Mining valid from 2022-11-04

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Article History

Received: 15 August 2022

Accepted: 24 October 2022

First Online: 4 November 2022

Declarations

:

: The authors declare no competing interests.

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