Add to ORKGThis is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens
International audienceDuring freezing, ice crystals formation yields mass diffusion of water towards...
From technological point of view in the food industry has been obtained meat maturation using differ...
Semi-finished ground meat products affected by low temperatures due to freezing are subject to a num...
This is an open access article distributed under the terms of the Creative Commons Attribution Non-C...
This is an open access article distributed under the terms of the Creative Commons Attribution Non-C...
Preservation of meat through freezing entails the use of low temperatures to extend a product’s shel...
The research was done to investigate the change of physical and organoleptocal characteristics of be...
International audienceThe objective of this study was to investigate the effects of electrostatic fi...
This study aimed to address the effects of frozen storage temperature and duration on the changes in...
peer reviewedBased on the results of low field nuclear magnetic resonance (LF-NMR) in our current st...
This study investigated the effect of low voltage electrostatic field (LVEF) on the microstructure d...
The effects of freezing temperature on the microstructure and moisture migration of beef were invest...
The article summarizes the results of studies based on scientific publications on the effect of magn...
The present study was designed to assess the influence of freezing and storage on the physical-chemi...
Magnetic freezing is nowadays established as a commercial reality mainly oriented towards the food m...
International audienceDuring freezing, ice crystals formation yields mass diffusion of water towards...
From technological point of view in the food industry has been obtained meat maturation using differ...
Semi-finished ground meat products affected by low temperatures due to freezing are subject to a num...
This is an open access article distributed under the terms of the Creative Commons Attribution Non-C...
This is an open access article distributed under the terms of the Creative Commons Attribution Non-C...
Preservation of meat through freezing entails the use of low temperatures to extend a product’s shel...
The research was done to investigate the change of physical and organoleptocal characteristics of be...
International audienceThe objective of this study was to investigate the effects of electrostatic fi...
This study aimed to address the effects of frozen storage temperature and duration on the changes in...
peer reviewedBased on the results of low field nuclear magnetic resonance (LF-NMR) in our current st...
This study investigated the effect of low voltage electrostatic field (LVEF) on the microstructure d...
The effects of freezing temperature on the microstructure and moisture migration of beef were invest...
The article summarizes the results of studies based on scientific publications on the effect of magn...
The present study was designed to assess the influence of freezing and storage on the physical-chemi...
Magnetic freezing is nowadays established as a commercial reality mainly oriented towards the food m...
International audienceDuring freezing, ice crystals formation yields mass diffusion of water towards...
From technological point of view in the food industry has been obtained meat maturation using differ...
Semi-finished ground meat products affected by low temperatures due to freezing are subject to a num...