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Effects of High-Voltage Electric Field Process Parameters on the Water-Holding Capacity of Frozen Beef during Thawing Process

机译：高压电场工艺参数对解冻过程中冷冻牛肉水控容量的影响

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Yaming Zhang; Changjiang Ding; Jiabao Ni; Zhiqing Song; Rui Zhao;
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1. Effects of High-Voltage Electric Field Process Parameters on the Water-Holding Capacity of Frozen Beef during Thawing Process [J] . Yaming Zhang, Changjiang Ding, Jiabao Ni, Journal of food quality . 2019,第2期

机译：高压电场工艺参数对解冻过程中冷冻牛肉水控容量的影响
2. High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration [J] . Changjiang Ding, Jiabao Ni, Zhiqing Song, Journal of food quality . 2018,第3期

机译：高压电场辅助解冻豆腐：工艺参数和电极配置的影响
3. A method to improve water-holding capacity of beef during freezing-thawing process using ultrasound treatment [J] . Xiaodan Wang, Yanli Dong, Ruijia Wu, Journal of Food Processing and Preservation . 2021,第1期

机译：一种利用超声处理改善冻融过程中牛肉水控容量的方法
4. The effect of process parameters on thawing time of frozen foodstuffs with a one dimensional finite difference model [C] . Kenan Guersoy, Y. Onur Devres Advances in Computational Methods in Sciences and Engineering 2005 vol.4A; Lecture Series on Computer and Computational Sciences; vol.4A . 2005

机译：一维有限差分模型对工艺参数对冷冻食品解冻时间的影响
5. Food preservation by pulsed electric fields: Evaluation of critical processing parameters and process optimization. [D] . Gongora Nieto, Maria Marcela. 2000

机译：通过脉冲电场保存食品：评估关键加工参数和工艺优化。
6. Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat [O] . Kevin Kantono, Nazimah Hamid, Diksha Chadha, 2021

机译：冷冻和冷冻羊肉切割的脉冲电场（PEF）加工：感觉特征与肉类化学成分之间的关系
7. Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket [O] . Feng Ming Chian, Lovedeep Kaur, Indrawati Oey, 2021

机译：脉冲电场加工和Sous探头烹饪对牛肉胸部肌肉结构和体外蛋白质消化率的影响
8. Assessment of Mutagenic Activity in Thermally Processed, Frozen, Electron-Irradiated, and Gamma-Irradiated Beef Using the Ames Salmonella/Mammalian Microsome Mutagenicity Assay [R] . Guthertz, L. S., Fruin, J. T. 1981

机译：使用ames沙门氏菌/哺乳动物微粒体致突变性分析评估热处理，冷冻，电子辐照和γ辐照牛肉中的诱变活性

Effects of High-Voltage Electric Field Process Parameters on the Water-Holding Capacity of Frozen Beef during Thawing Process

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