Ohmic tempering using a high frequency ohmic heating and model food of minced tuna based on Allaska pollock surimi – Evaluation of electrical conductivities

Autor:	Yixuan Chen, Yvan Llave, Yang Jiao, Emiko Okazaki, Noboru Sakai, Mika Fukuoka
Rok vydání:	2022
Předmět:	General Chemistry Industrial and Manufacturing Engineering Food Science
Zdroj:	Innovative Food Science & Emerging Technologies. 76:102940
ISSN:	1466-8564
DOI:	10.1016/j.ifset.2022.102940
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::68420633df6a71d8b78bfc7d330f76f9 https://doi.org/10.1016/j.ifset.2022.102940 Zobrazit plný text záznamu Full Text from ScienceDirect