Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing

Clicks: 262
ID: 41855
2018
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cevik2018effectsjournal Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Cevik, M.
Journal journal of food process engineering
Year 2018
DOI
10.1111/jfpe.12675
URL
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