Radiofrequency Thawing of Frozen Minced Fish Based on the Dielectric Response Mechanism

Innovative Food Science & Emerging Technologies - Tập 52 - Trang 80-88 - 2019
Huayu Yang1,2,3, Qian Chen1,2,3, Hongwei Cao1,2,3, Daming Fan1,4,2,3,5, Jianlian Huang4, Jianxin Zhao1,2,3,5, Bowen Yan1,2,3, Wenguo Zhou4, Wenhai Zhang4, Hao Zhang1,2,3,5
1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
3School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
4Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
5Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, 214122, China

Tài liệu tham khảo

Thông tin
Thông tin xuất bản

Innovative Food Science & Emerging Technologies

Tập 52

80-88

Thông tin tác giả