Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure - Concepedia

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Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure

70

Citations

39

References

2021

Year

Xian Wang, Kun Yang, Di Wu, Jing Ma, Shaojin Wang, Yunhua Zhang, Weiqing Sun

Improves Water RetentionRadio FrequencyRadiofrequency HeatingFood EngineeringThermal ProcessingWater DistributionMeat ScienceBiophysicsHealth Sciences

References

	Year	Citations

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