2024
DOI: 10.1016/j.fochx.2023.101104
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Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water

Huixin Wang,
Changjiang Ding,
Jingli Lu
et al.
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Cited by 4 publications
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“…As described by Wang et al [15], but with minor adjustments, we weighed the thawed octopus (W 5 /g), heated it in a water bath at 90 • C for 30 min, then cooled it to room temperature. The surface moisture was removed with absorbent paper.…”
Section: Cooking Loss Ratementioning
confidence: 99%
“…As described by Wang et al [15], but with minor adjustments, we weighed the thawed octopus (W 5 /g), heated it in a water bath at 90 • C for 30 min, then cooled it to room temperature. The surface moisture was removed with absorbent paper.…”
Section: Cooking Loss Ratementioning
confidence: 99%