Recent Developments in the Preservation of Raw Fresh Food by Pulsed Electric Field
作者： Zhenna Zhang , Bin Zhang , Ruijin Yang , Wei Zhao
DOI: 10.1080/87559129.2020.1860083
关键词:
摘要: … [77,82,83] The changes in physicochemical properties of meat may be dependent on the electric field strength and meat species. Therefore, more efforts are needed to optimize PEF …
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