Application of an Electric Field Refrigeration System on Pork Loin During Dry Aging

Food Science of Animal Resources - South Korea
doi 10.5851/kosfa.2019.e59
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Korean Society for Food Science of Animal Resources

Related search

Production of Dry-Cured Pork Loin Using Water Vapour Permeable Bags

2018English

Effect of Electric Field on the Defrosting Rate of Frozen Pork

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
2005English

Procedural Priorities of the Pork Loin Supply Chain

Journal of Technology Management and Innovation
Management of TechnologyInnovation
2014English

Quality Improvement of Strip Loin From Hanwoo With Low Quality Grade by Dry Aging

The Korean Journal of Food And Nutrition
2015English

Examination of the Electric Field Intensity Distribution Between Wet Surfaces During Cable Aging Process

Acta Physica Polonica A
AstronomyPhysics
2017English

Effects of Pre-Cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

Korean journal for food science of animal resources
2018English

Comparison of Meat Quality Characteristics of Wet- And Dry-Aging Pork Belly and Shoulder Blade

Korean journal for food science of animal resources
2018English

Effect of Phase Change Material Eutectic Plates on the Electric Consumption of a Designed Refrigeration System

Instrumentation Mesure Metrologie
InstrumentationEngineering
2020English

The Effect of Increased Pork Hot Carcass Weights on Consumer Palatability Ratings of Top Loin Chops

Kansas Agricultural Experiment Station Research Reports
2018English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy