Improving water retention of chicken breast meats by CaCl 2 combined with pulsed electric fields
Author:
Affiliation:
1. School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
2. Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15397
Reference56 articles.
1. Pulsed Electric Fields Effects on Meat Tissue Quality and Functionality
2. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat
3. Electrical systems for pulsed electric field applications in the food industry: An engineering perspective
4. Pulsed electric field: A potential alternative towards a sustainable food processing
5. Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat
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