Mechanism of needle electrode-derived pulsed electric fields on the structural and physicochemical properties of pork salting

作者：Xinfu Li, Fang Hou, Yuhan Wang, Qiang Xiong · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116766 · 被引用次数：5 · 研究领域：Meat and Animal Product Quality、Freezing and Crystallization Processes、Microbial Inactivation Methods