Work

Investigating the effect of freezing method, voltage gradient, and probe type on quality characteristics of Turkey meat during the ohmic thawing process

Year: 2025

Type: article

Abstract: , hue angle, and chroma).

Source: Heliyon

DOI: 10.1016/j.heliyon.2025.e41828

Authors: Shabnam Safari, Mohsen Zandi, Ali Ganjloo

Institution: University of Zanjan

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,270

OpenAlex ID: W4406199537

FWCI: 0.581

Cites: 32

Cited by: 1

Related to: 10