Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing

Overview of attention for article published in Food Research International, January 2021

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RT @AgResearchNEWS: Pulse electric field processing is shaping up as a potentially valuable tool to increase meat quality and reduce proces…

Pulse electric field processing is shaping up as a potentially valuable tool to increase meat quality and reduce processing costs. We joined with @AUTuni, @RiddetIns, @otago and Chinese scientists in researching changes seen in lamb cuts. More at: https…

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