Investigating the effect of freezing method, voltage gradient, and probe type on quality characteristics of Turkey meat during the ohmic thawing process
This research addresses the gap in efficient thawing methods by investigating the effects of ohmic thawing variables and freezing methods on the thawing speed and quality attributes of ground turkey breast, aiming to identify the optimal ohmic thawing method and compare it with traditional air and w...
| 出版年: | Heliyon |
|---|---|
| 主要な著者: | , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
Elsevier
2025-01-01
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| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S2405844025002087 |