Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process

Publication date: Available online 6 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jincheng Dong, Xiaoxi Kou, Lintao Liu, Lixia Hou, Rui Li, Shaojin Wang
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research