Enhancing fresh beef colour stability via low-voltage electrostatic field-assisted supercooling storage: A mechanistic study

Food Chemistry 2026

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Authors: Zhenyang Wu, S. Wang, H. Yuan, Baocai Xu
DOI: 10.1016/j.foodchem.2026.148220
Cited by: 2
References: 45

Fields of Study & Subjects

Meat and Animal Product Quality Food Drying and Modeling Microbial Inactivation Methods

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
507
Pages
148220–148220
Publication date
29 January 2026
Language
EN