Ohmic treatment of fresh foods: Effect on textural properties

International Food Research Journal

Volumn 20, Issue 4, 2013, Pages 1617-1621

  Olivera, D F ^a   Salvadori, V O ^a   Marra, F ^b  

^a UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^b UNIVERSITY OF SALERNO   (Italy)

Author keywords

Electrical conductivity; Electro heating; Ohmic heating; Texture

Indexed keywords

EID: 84884679618     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (17)

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