Effect of Space Voltage Electrostatic Field Combined with Low-temperature Storage on Quality of Prepared Beef Steak
To investigate the effects of space electric field-assisted low-temperature storage on the quality of prepared beef steak, six storage methods were employed: refrigeration (4 ℃), super-chilling (−1 ℃), partial freezing (−5 ℃), freezing (−18 ℃), and space electric field-assisted super-chilling and pa...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080110 |
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