Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat

出版年份 2012 全文链接

标题

作者

关键词

出版物

Volume 115, Issue 2, Pages 245-250

出版商

Elsevier BV

发表日期

2012-10-25

DOI

10.1016/j.jfoodeng.2012.10.023

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