Process optimisation of pulsed electric fields pre‐treatment to reduce the sous vide processing time of beef briskets

Autor:	Patrick Silcock, Amali U. Alahakoon, Phil Bremer, Indrawati Oey
Rok vydání:	2018
Předmět:	Pre treatment Materials science Sous vide 04 agricultural and veterinary sciences 040401 food science Industrial and Manufacturing Engineering Tenderness 0404 agricultural biotechnology Scientific method Electric field Protein digestibility medicine medicine.symptom Composite material Food Science
Zdroj:	International Journal of Food Science & Technology. 54:823-834
ISSN:	1365-2621 0950-5423
DOI:	10.1111/ijfs.14002
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4d440de7c9b129f75b3e163ff8f5709b https://doi.org/10.1111/ijfs.14002 Zobrazit plný text záznamu Plný text