3.8 Article

Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Effects of Air Blast Thawing Combined with Infrared Radiation on Physical Properties of Pork

Geun-Pyo Hong et al.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2009)

Article Food Science & Technology

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)

Article Food Science & Technology

High intensity ultrasound effects on meat brining

J. A. Carcel et al.

MEAT SCIENCE (2007)

Article Engineering, Chemical

Fluid dynamics and heat transfer in cold water thawing

Michael Leung et al.

JOURNAL OF FOOD ENGINEERING (2007)

Review Thermodynamics

Review of effective thermal conductivity models for foods

James K. Carson

INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2006)

Article Food Science & Technology

Current research in meat color

RA Mancini et al.

MEAT SCIENCE (2005)

Article Food Science & Technology

Effect of high power ultrasound waves on properties of meat: A review

SD Jayasooriya et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2004)

Review Engineering, Chemical

Novel methods for rapid freezing and thawing of foods - a review

B Li et al.

JOURNAL OF FOOD ENGINEERING (2002)

Article Engineering, Environmental

Observations on changes in ultrasonically treated waste-activated sludge

CP Chu et al.

WATER RESEARCH (2001)