Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin

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Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin

Radio frequency (RF) heating has the potential to be developed as a sterilization method to control microbes of food products. In the present work, the effects of RF heating on the sterilization and product quality of vacuum packaged Caixin (Brassica campestris L.) were investigated. With the additi...

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Bibliographic Details
Main Authors:	Liu, Q., Zhang, M., Xu, B., Fang, Zhongxiang, Zheng, D.
Format:	Journal Article
Published:	Institution of Chemical Engineers 2015
Online Access:	http://hdl.handle.net/20.500.11937/28915

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