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: | , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/4986f9873a7841569a34132f934343e5 |
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