Effect of freezing under electrostatic field on the quality of lamb meat

Innovative Food Science and Emerging Technologies

Volumn 37, Issue , 2016, Pages 68-73

  Dalvi Isfahan, M ^a   Hamdami, N ^a   Le Bail, A ^b  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

^b Universite de Nantes   (France)

Author keywords

Electrostatic field; Freezing; Lamb meat; Microstructure

Indexed keywords

ELECTRIC FIELDS; ELECTROSTATICS; FREEZING; MEATS; MICROSTRUCTURE;

ELECTROSTATIC FIELD STRENGTH; EXTERNAL ELECTRIC FIELD; INSTRUMENTAL METHODS; LAMB MEATS; MICROSCOPY TECHNIQUE; MICROSTRUCTURAL CHANGES; QUALITY ATTRIBUTES; QUALITY CHARACTERISTIC;

THERMAL PROCESSING (FOODS);

EID: 84982102666     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.07.028     Document Type: Article

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