Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture
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ID: 41849
2018
| Reference Key |
bedane2018thawinginnovative
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|---|---|
| Authors | Bedane, T. |
| Journal | innovative food science and emerging technologies |
| Year | 2018 |
| DOI | 10.1016/j.ifset.2018.09.001 |
| URL | |
| Keywords | Keywords not found |
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