Data of the freezing curves of tuna blocks with or without the weak oscillating magnetic fields
Although freezing is the most popular method for long-term food preservation, the formation of ice crystals during the process often leads to degradation of the product quality. Recently, we demonstrated that the presence of oscillating magnetic fields (OMFs) can hinder ice crystallization (10.1016/...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-08-01
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| Series: | Data in Brief |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352340920307460 |