dc.contributor.author | Abie, Sisay Mebre | |
dc.contributor.author | Münch, Daniel | |
dc.contributor.author | Egelandsdal, Bjørg | |
dc.contributor.author | Bjerke, Frøydis | |
dc.contributor.author | Wergeland, Ivar | |
dc.contributor.author | Martinsen, Ørjan Grøttem | |
dc.date.accessioned | 2022-03-10T09:21:07Z | |
dc.date.available | 2022-03-10T09:21:07Z | |
dc.date.created | 2021-06-30T15:40:55Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | Journal of Food Engineering. 2021, 311 . | |
dc.identifier.issn | 0260-8774 | |
dc.identifier.uri | https://hdl.handle.net/11250/2984173 | |
dc.language.iso | eng | |
dc.title | Combined 0.2 T static magnetic field and 20 kHz, 2 V/cm square wave electric field do not affect supercooling and freezing time of saline solution and meat samples | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.pagenumber | 10 | |
dc.source.volume | 311 | |
dc.source.journal | Journal of Food Engineering | |
dc.identifier.doi | 10.1016/j.jfoodeng.2021.110710 | |
dc.identifier.cristin | 1919646 | |
dc.relation.project | Norges forskningsråd: 294767 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 | |