Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle
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DOI: 10.1016/j.jfoodeng.2019.06.013
Abstract: Abstract The effects of low voltage electrostatic field thawing (LVEFT) on the changes in physicochemical properties of myofibrillar proteins and the quality of thawed beef were investigated. Results showed that by applying LVEFT, thawing process… read more here.
Keywords: effects low; low voltage; field thawing; voltage electrostatic ... See more keywords