Ohmic cooking of ground beef: Effects on quality

Journal of Food Engineering

Volumn 96, Issue 4, 2010, Pages 481-490

  Bozkurt, Hayriye ^a   Icier, Filiz ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Colour; Cooking; Meat; Ohmic; Texture

Indexed keywords

ALTERNATIVE METHODS; COLOUR; CONVENTIONAL COOKING; CONVENTIONAL SYSTEMS; COOKED MEAT; COOKING; FAT CONTENTS; GROUND BEEF; HEATING TREATMENTS; MEAT PRODUCTS; OHMIC; OHMIC HEATING; VOLTAGE GRADIENT;

HEATING; TEXTURES;

MEATS;

EID: 70350566072     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.08.030     Document Type: Article

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