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

詳細情報 詳細情報について

• CRID

  1363107370334637184

• DOI

  10.1007/s11947-015-1652-3

• ISSN

  19355149

  19355130

• Web Site

  http://link.springer.com/content/pdf/10.1007/s11947-015-1652-3.pdf

  http://link.springer.com/article/10.1007/s11947-015-1652-3/fulltext.html

  http://link.springer.com/content/pdf/10.1007/s11947-015-1652-3

• データソース種別

  • Crossref