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Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs.
Meat Sci. 2014 Jun;97(2):123-9. doi: 10.1016/j.meatsci.2014.01.020. Epub 2014 Feb 8.
Meat Sci. 2014.
PMID: 24576771
Effect of ohmic treatment on quality characteristic of meat: a review.
Yildiz-Turp G, Sengun IY, Kendirci P, Icier F.
Yildiz-Turp G, et al. Among authors: kendirci p.
Meat Sci. 2013 Mar;93(3):441-8. doi: 10.1016/j.meatsci.2012.10.013. Epub 2012 Nov 9.
Meat Sci. 2013.
PMID: 23273448
Review.
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