Related references
Note: Only part of the references are listed.Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating
Romel Somavat et al.
JOURNAL OF FOOD ENGINEERING (2012)
Use of simultaneous brine thawing/salting in dry-cured Iberian ham production
Raul Grau et al.
JOURNAL OF FOOD ENGINEERING (2011)
Blanching of Strawberries by Ohmic Heating: Effects on the Kinetics of Mass Transfer during Osmotic Dehydration
Hind Allali et al.
FOOD AND BIOPROCESS TECHNOLOGY (2010)
Inactivation kinetics of food enzymes during ohmic heating
Alina Jakob et al.
FOOD CHEMISTRY (2010)
Milk fouling at direct ohmic heating
J. Stancl et al.
JOURNAL OF FOOD ENGINEERING (2010)
Effects of brine immersion and electrode contact type low voltage ohmic thawing on the physico-chemical properties of pork meat
Geun-Pyo Hong et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2007)
Advances in radio frequency and ohmic heating of meats
B. M. McKenna et al.
JOURNAL OF FOOD ENGINEERING (2006)
Does electroporation occur during the ohmic heating of food?
NI Lebovka et al.
JOURNAL OF FOOD SCIENCE (2005)
Temperature-electrical conductivity relation of water for environmental monitoring and geophysical data inversion
M Hayashi
ENVIRONMENTAL MONITORING AND ASSESSMENT (2004)
Meat cut and injection level affects the tenderness and cook yield of processed roast beef
JA Boles et al.
MEAT SCIENCE (2001)