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Development of a lumped parameter model for hermetic reciprocating compressor with thermal electrical coupling.
IIR document
ELECTRICAL STIMULATION AND MEAT QUALITY.
THE TENDERIZING MECHANISMS OF ELECTRICAL STIMULATION.
INFLUENCE OF ELECTRICAL STIMULATION ON LAMB QUALITY DURING FROZEN STORAGE.
PRACTICAL CONSIDERATIONS IN THE FREEZING OF ELECTRICALLY STIMULATED LAMB CARCASES.
THE EFFECT OF LOW VOLTAGE ELECTRICAL STIMULATION ON THE COLOUR AND EATING QUALITY OF BEEF.
POULTRY TEXTURE: EFFECTS OF ELECTRICAL STIMULATION, CHILLING, MATURATION AND FURTHER AGING.
THE PH VALUE AS AN INDICATOR FOR THE PRIMARY COOLING OF MUSCLE MEAT. THE INFLUENCE OF ELECTRICAL STIMULATION AND COOLING ON POSTMORTEM GLYCOLYSIS.
THE EFFECT OF PROCESSING VARIABLES ON THE STORAGE STABILITY OF FROZEN LAMB.
Vom Muskel zum Fleisch.
From muscle to meat.
EFFECT OF RATES OF FREEZING AND THAWING ON THE QUALITY OF PRERIGOR FROZEN BEEF.
CONDITIONING OF MEAT.
EFFECT OF TEMPERATURE AND PH HISTORY ON THE COLOUR STABILITY OF BEEF MUSCLES.
PROCESSING-INDUCED CHANGES IN FROZEN STORAGE LIFE OF LAMB.
COLOUR CHANGES IN PACKAGED BEEF DURING SIMULATED RETAIL DISPLAY.