The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue

标题
The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue
作者
关键词
Pulsed electric field, Immersion freezing, Thawing, Color, Mechanical properties
出版物
JOURNAL OF FOOD ENGINEERING
Volume 146, Issue -, Pages 8-16
出版商
Elsevier BV
发表日期
2014-08-31
DOI
10.1016/j.jfoodeng.2014.08.013

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