Post-thawing metabolite profile and amino acid oxidation of thawed pork tenderloin by HVEF-A short communication.
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DOI: 10.1016/j.foodchem.2019.03.154
Abstract: The post-thawing quality, metabolite profile and amino acid oxidation of frozen pork tenderloin following the use of a high-voltage electrostatic field (HVEF) were investigated in this study. There were not significant differences of pH for… read more here.
Keywords: pork; thawed pork; hvef; pork tenderloin ... See more keywords