Post-thawing quality changes of common carp (Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storageDapeng Li, Yongkang Luo, Witoon Prinyawiwatkul et al.|Innovative Food Science & Emerging Technologies|2017Cited by 67
Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp ( Cyprinus carpio )Dapeng Li, Yongkang Luo, Jinfeng Pan et al.|Journal of Food Engineering|2017Cited by 52