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...
Tallennettuna:
| Päätekijät: | , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI AG
2026-01-01
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| Sarja: | Foods |
| Aiheet: | |
| Linkit: | https://www.mdpi.com/2304-8158/15/2/214 |
| Tagit: |
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