Work

Investigation of the histological and textural properties of chicken breast thawed by high voltage electric field

Year: 2020

Type: article

Source: Journal of Food Process Engineering

DOI: 10.1111/jfpe.13543

Authors: Mahshid Rahbari, Nasser Hamdami, Habibollah Mirzaei, Seid Mahdi Jafari

Institutions: Iran National Standards Organization, Gorgan University of Agricultural Sciences and Natural Resources, Isfahan University of Technology

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: closed

OpenAlex ID: W3085453348

FWCI: 1.227

Cites: 32

Cited by: 14

Related to: 10