Ohmic cooking of whole beef muscle — Evaluation of the impact of a novel rapid ohmic cooking method on product quality

Published 2010 View Full Article

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Title
Ohmic cooking of whole beef muscle — Evaluation of the impact of a novel rapid ohmic cooking method on product quality
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 86, Issue 2, Pages 258-263
Publisher
Elsevier BV
Online
2010-04-29
DOI
10.1016/j.meatsci.2010.04.007

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