Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets

Radio frequency (RF) tempering has been proposed as a new alternative method for tempering frozen products because of its advantages of rapid and volumetric heating. In this study, the texture of RF-tempered frozen tilapia fillets was determined under different RF conditions, the effects of related...

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Autores principales: Jiwei Jiang, Fen Zhou, Caining Xian, Yuyao Shi, Xichang Wang
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/4986f9873a7841569a34132f934343e5
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