The Effect of Concentrated Microwave Field (CMF) on Selected Physical and Rheological Properties of Liquid Egg Products
Concentrated microwave field (CMF) is the technology for preserving liquid food products, where the preservation factor is both a nonthermal effect and a moderate thermal effect. The term “concentrated microwave field” is traditionally used in Poland and is the equivalent to “single-mode-type microw...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-02-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/4/1832 |