Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks
W Wang, H Lin, W Guan, Y Song, X He, D Zhang - Food Chemistry, 2024 - Elsevier
This study investigated the effect of static magnetic field-assisted thawing (SMAT) at varying
intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) …
intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) …
Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks.
W Wang, H Lin, W Guan, Y Song, X He, D Zhang - Food Chemistry, 2023 - europepmc.org
This study investigated the effect of static magnetic field-assisted thawing (SMAT) at varying
intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) …
intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) …
Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks.
W Wang, H Lin, W Guan, Y Song, X He, D Zhang - 2023 - cabidigitallibrary.org
This study investigated the effect of static magnetic field-assisted thawing (SMAT) at varying
intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) …
intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) …
Effect of Static Magnetic Field-Assisted Thawing on the Quality, Water Status, and Myofibrillar Protein Characteristics of Frozen Beef Steaks
W Wang, H Lin, W Guan, Y Song, X He… - Water Status, and … - papers.ssrn.com
This study investigated the effect of static magnetic field-assisted thawing (SMAT) at varying
intensities (0, 1, 2, and 3 mT) on quality traits, water status, and myofibrillar protein (MP) …
intensities (0, 1, 2, and 3 mT) on quality traits, water status, and myofibrillar protein (MP) …
Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks
W Wang, H Lin, W Guan, Y Song, X He… - Food chemistry - pubmed.ncbi.nlm.nih.gov
This study investigated the effect of static magnetic field-assisted thawing (SMAT) at varying
intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) …
intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) …