About this Agricultural and Biological Sciences article
Effects of Low Voltage Electrostatic Field on the Microstructural Damage and Protein Structural Changes in Prepared Beef Steak During the Freezing Process by Xie, Yong (author);Chen, Bo (author);Guo, Jie (author);Nie, Wen (author);Zhou, Hui (author);Li, Peijun (author);Zhou, Kai (author);Xu, Baocai (author) is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Xie, Yong (author);Chen, Bo (author);Guo, Jie (author);Nie, Wen (author);Zhou, Hui (author);Li, Peijun (author);Zhou, Kai (author);Xu, Baocai (author)
- Publisher
- Elsevier BV
- Published
- 2021
- Field
- Agricultural and Biological Sciences (Life Sciences)