Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks
Feifei Hu, Shuyi Qian, Feng Huang, Dong Han, Xia Li, Chunhui Zhang
Topics & Concepts
MetmyoglobinHumidityFood scienceChemistryAnimal scienceMaterials scienceBiochemistryBiologyPhysicsMyoglobinThermodynamicsMeat and Animal Product QualityBee Products Chemical AnalysisFood Quality and Safety Studies