Quality Retention of Fresh Tuna Stored Using Supercooling Technology
The present study was focused on the investigation of physiochemical changes in tuna subjected to a novel supercooling preservation, which was assisted using a combination of pulsed electric fields (PEF) and oscillating magnetic fields (OMF). Fresh tuna fillets were stored without freezing at −3.2 °...
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| Huvudupphov: | , , , , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
MDPI AG
2020-09-01
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| Serie: | Foods |
| Ämnen: | |
| Länkar: | https://www.mdpi.com/2304-8158/9/10/1356 |
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