Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing

Published 2019 View Full Article

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Title
Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing
Authors
Keywords
Pulsed electric fields, Temporal dominance of sensations, Tenderness, Lipid oxidation, Fatty acid, Meat colour
Journal
FOOD RESEARCH INTERNATIONAL
Volume 121, Issue -, Pages 1-11
Publisher
Elsevier BV
Online
2019-03-12
DOI
10.1016/j.foodres.2019.03.020

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