A Comparison of Conventional and Radio Frequency Thawing of Beef Meats: Effects on Product Temperature Distribution

Published 2009 View Full Article

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Title
A Comparison of Conventional and Radio Frequency Thawing of Beef Meats: Effects on Product Temperature Distribution
Authors
Keywords
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Journal
Food and Bioprocess Technology
Volume 4, Issue 7, Pages 1128-1136
Publisher
Springer Nature
Online
2009-04-17
DOI
10.1007/s11947-009-0205-z
References
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