Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

Y Xie, K Zhou, B Chen, Y Wang, W Nie, S Wu… - Innovative Food Science …, 2021 - Elsevier
This research aimed to reduce the loss of juiciness and textural properties of prepared beef
steak during freezing by applying low voltage electric field (LVEF). Results showed that …
被引用次数：56 相关文章

Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties.

Y Xie, K Zhou, B Chen, Y Wang, W Nie, S Wu, W Wang… - 2021 - cabidigitallibrary.org
This research aimed to reduce the loss of juiciness and textural properties of prepared beef
steak during freezing by applying low voltage electric field (LVEF). Results showed that …

[引用][C] Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

Y Xie, K Zhou, B Chen, Y Wang, W Nie, S Wu, W Wang… - 2021