Effects of Low-Frequency Solid-State Microwave Cooking on the Quality Properties of Beef Meat
Solid-state microwave technology has emerged as an alternative to conventional magnetron-based microwave systems due to its precise frequency control and potential to improve heating uniformity. The objective of this study was to evaluate the effects of solid-state microwave cooking at 912–913 MHz o...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2026-01-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/15/2/214 |
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