Effect of weak magnetic field on the water-holding properties, texture, and volatile compounds of pork and beef during frozen storage
Fan Liu, Na Yang, Lingtao Zhang, Yamei Jin, Zhengyu Jin, Xueming Xu
Topics & Concepts
ChemistryFood scienceMagnetic fieldFreezing pointTexture (cosmology)ThermodynamicsPhysicsImage (mathematics)Computer scienceQuantum mechanicsArtificial intelligenceMagnetic and Electromagnetic EffectsMeat and Animal Product QualityFreezing and Crystallization Processes