Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat

G Jia, H Liu, S Nirasawa, H Liu - Innovative Food Science & Emerging …, 2017 - Elsevier
The thawing rate and post-thawing quality of frozen rabbit meat after the use of high-voltage
electrostatic fields (HVEFs) were investigated in this study. The thawing efficiency could be …
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[引用][C] Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat

G Jia, H Liu, S Nirasawa, H Liu - 2017