Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat (Englisch)
- Neue Suche nach: He, Xiangli
- Neue Suche nach: Liu, Rui
- Neue Suche nach: Nirasawa, Satoru
- Neue Suche nach: Zheng, Dejiang
- Neue Suche nach: Liu, Haijie
- Neue Suche nach: He, Xiangli
- Neue Suche nach: Liu, Rui
- Neue Suche nach: Nirasawa, Satoru
- Neue Suche nach: Zheng, Dejiang
- Neue Suche nach: Liu, Haijie
In:
Journal of Food Engineering
;
115
, 2
;
245-250
;
2012
-
ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat
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Beteiligte:He, Xiangli ( Autor:in ) / Liu, Rui ( Autor:in ) / Nirasawa, Satoru ( Autor:in ) / Zheng, Dejiang ( Autor:in ) / Liu, Haijie ( Autor:in )
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Erschienen in:Journal of Food Engineering ; 115, 2 ; 245-250
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Verlag:
- Neue Suche nach: Elsevier Ltd
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Erscheinungsdatum:15.10.2012
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Format / Umfang:6 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 115, Ausgabe 2
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Editorial Board| 2012