Equivalent-circuit electrical impedance spectroscopy as a predictor of textural quality of emulsified sausages under ohmic and conventional cooking

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Publication date: April 2026

Source: Journal of Food Engineering, Volume 408

Author(s): Angela De Vivo, Annunziatina Marzullo, Gianpiero Pataro, Francesco Marra

Publication date: April 2026Source: Journal of Food Engineering, Volume 408Author(s): Angela De Vivo, Annunziatina Marzullo, Gianpiero Pataro, Francesco Marra Read More

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