Ohmic Heating Technology and Its Application in Meaty Food: A Review
Rishi Richa, N. C. Shahi, Anupama Singh, U. C. Lohani, P. K. Omre, Anil Kumar & T. K. Bhattacharya · Advances in Research · 2017
The purpose of the current review paper is to investigate and analyze about the effects of ohmic heating (OH) different application in the field of fish, meat and its product and compare it with other conventional thermal methods of food processing such as thawing, heating, cooki...
Open access
Research Article
10.9734/AIR/2017/33799