The Qualities and Characteristics of Sous Vide Beef treated by Magnetic Freezing and Blast Freezing
碩士 === 國立高雄餐旅大學 === 飲食文化暨餐飲創新研究所 === 105 === Sous Vide is a technique to improve the sensory and quality of the food. However, magnetic freezing is using electromagnetic waves and low frequency to vibrate the water molecules within the cell. Once it reached the freezing state then quickly frozen it....
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/86777190528986029890 |