A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality
Hu Rui, Min Zhang, Qiyong Jiang, Chung Lim Law
Topics & Concepts
MicrowaveChemistryInfraredRaman spectroscopyInfrared spectroscopyOdorAnalytical Chemistry (journal)MoistureFood scienceChromatographyOpticsPhysicsQuantum mechanicsOrganic chemistryMeat and Animal Product QualityBee Products Chemical AnalysisFood Quality and Safety Studies