Effect of ZnO nanoparticles combined radio frequency pasteurization on the protein structure and water state of chicken thigh meat
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DOI: 10.1016/j.lwt.2020.110168
Abstract: Abstract How to reduce the damage of conventional sterilization to the quality of prepared food, the primary indicator of consumer concern, remains an important challenge for food processing practitioners. The ZnO nanoparticles combined radio frequency… read more here.
Keywords: zncrf; water; thigh meat; chicken thigh ... See more keywords