Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing
Kevin Kantono, Nazimah Hamid, Qianli Ma, Indrawati Oey, Mustafa M. Farouk
Topics & Concepts
LoinKnuckleFood scienceTBARSChemistryElectric fieldBiochemistryLipid peroxidationBiologyAnatomyQuantum mechanicsPhysicsOxidative stressMeat and Animal Product QualityMicrobial Inactivation MethodsRadiation Effects and Dosimetry