Effects of pulsed electric field-assisted thawing on the characteristics and quality of Pekin duck meat
Chun-Ta Lung, Chao‐Kai Chang, Fang-Chi Cheng, Chih‐Yao Hou, Min-Hung Chen, Shella Permatasari Santoso, Bara Yudhistira, Chang‐Wei Hsieh
Topics & Concepts
Texture (cosmology)Food scienceChemistryCooked meatAnimal scienceMaterials scienceBiologyImage (mathematics)Artificial intelligenceComputer scienceMeat and Animal Product QualityFreezing and Crystallization ProcessesMagnetic and Electromagnetic Effects