Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture

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2018
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bedane2018thawinginnovative Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Bedane, T.
Journal innovative food science and emerging technologies
Year 2018
DOI
10.1016/j.ifset.2018.09.001
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