The impact of emerging domestic and commercial electro-heating technologies on energy consumption and quality parameters of cooked beef

Publication date: Available online 8 May 2021Source: Meat ScienceAuthor(s): Tesfaye F. Bedane, Selene Pedrós-Garrido, Geraldine Quinn, James G. Lyng

Source: Meat Science - May 9, 2021 Category: Food Science Source Type: research