A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef
Hu Rui, Min Zhang, Zhongxiang Fang
Topics & Concepts
DehydrationChemistryThiobarbituric acidTBARSMoistureFood scienceAntioxidantBiochemistryOrganic chemistryLipid peroxidationMeat and Animal Product QualityFreezing and Crystallization ProcessesFood Drying and Modeling