Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets.

Foods · 2021 · PMC8618338 · PMID 34828943

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a decreasing trendno p-value reported

There was a decreasing trend in the textural characteristics of springiness, cohesiveness, and resilience when the power was retained at 600 W and the electrode gap was increased.

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