Hsieh, Chang-Wei <br/><br/>
Effect of thawing and cold storage on frozen chicken thigh meat quality by high-voltage electrostatic field.  [electronic resource] 

 -  Journal of food science  May 2010 
 - M193-7 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2010.01594.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Algorithms<br/>Animals<br/>Chickens--microbiology<br/>Colony Count, Microbial<br/>Electrochemical Techniques<br/>Food Microbiology--standards<br/>Food Preservation--methods<br/>Freezing--adverse effects<br/>Hydrogen-Ion Concentration<br/>Meat--analysis<br/>Nitrogen Compounds<br/>Quality Control<br/>Refrigeration--adverse effects<br/>Thigh<br/>Time Factors<br/>Volatile Organic Compounds<br/>Water--analysis