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Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared

Yong Xie1, Bo Chen1, Jie Guo1

  • 1School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.

Meat Science
|May 7, 2021
PubMed

Keywords:
FreezingLow voltage electrostatic fieldMicrostructurePrepared beef steakProtein structure

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