Effect of Magnetic Field-Assisted Treatment on Freezing and Thawing of Prepared Meat Products
We undertook this study in order to explore the impact of stationary magnetic field (SMF) and alternating magnetic field (AMF) treatments at different intensities (1.5 and 4.5 mT) combined with freezing and/or thawing on the water retention and quality of precooked meat patties. The results showed t...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-03-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-6-024.pdf |
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