Pressure ohmic thawing: A feasible approach for the rapid thawing of frozen meat and its effects on quality attributes

SG Min, GP Hong, JY Chun, SH Park - Food and Bioprocess Technology, 2016 - Springer
Rapid thawing has its significance to minimize the changes in quality attributes and
microbial growth of frozen foods. This study investigated the potential of pressure ohmic …
被引用次数：49 相关文章

Pressure Ohmic Thawing: a Feasible Approach for the Rapid Thawing of Frozen Meat and Its Effects on Quality Attributes

SG Min, GP Hong, JY Chun, SH Park - Food and Bioprocess Technology, 2016 - infona.pl
Rapid thawing has its significance to minimize the changes in quality attributes and
microbial growth of frozen foods. This study investigated the potential of pressure ohmic …

Pressure Ohmic Thawing: a Feasible Approach for the Rapid Thawing of Frozen Meat and Its Effects on Quality Attributes

M Sang-Gi, H Geun-Pyo, C Ji-Yeon… - Food and Bioprocess …, 2016 - search.proquest.com
Rapid thawing has its significance to minimize the changes in quality attributes and
microbial growth of frozen foods. This study investigated the potential of pressure ohmic …

[引用][C] Pressure Ohmic Thawing: a Feasible Approach for the Rapid Thawing of Frozen Meat and Its Effects on Quality Attributes

SG Min, GP Hong, JY Chun, SH Park - Food and Bioprocess Technology, 2015 - cir.nii.ac.jp
Pressure Ohmic Thawing: a Feasible Approach for the Rapid Thawing of Frozen Meat and
Its Effects on Quality Attributes | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ …

Pressure Ohmic Thawing: a Feasible Approach for the Rapid Thawing of Frozen Meat and Its Effects on Quality Attributes.

SG Min, GP Hong, JY Chun… - Food & Bioprocess …, 2016 - search.ebscohost.com
Rapid thawing has its significance to minimize the changes in quality attributes and
microbial growth of frozen foods. This study investigated the potential of pressure ohmic …

[引用][C] Pressure Ohmic Thawing: a Feasible Approach for the Rapid Thawing of Frozen Meat and Its Effects on Quality Attributes

SG Min, GP Hong, JY Chun, SH Park - 2016

[引用][C] Pressure Ohmic Thawing: a Feasible Approach for the Rapid Thawing of Frozen Meat and Its Effects on Quality Attributes

SG Min, GP Hong, JY Chun, SH Park - Food and bioprocess technology, 2016 - Springer