Bioimpedance-based authentication of defrosted versus fresh pork at the end of refrigerated shelf life

Publicado en línea: 14 ene 2023

Páginas: 125 - 131

Recibido: 29 sept 2022

DOI: https://doi.org/10.2478/joeb-2022-0017

Palabras clave

Bioimpedance, freezing, thawing, meat, phase angle, P-parameter, food labelling

© 2022 Daniel E. Osen, Sisay Mebre Abie, Ørjan G. Martinsen, Bjørg Egelandsdal, Daniel Münch, published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.