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Sample pastes were then cooked either in a 90 C water bath for 30 minutes or cooked ohmically at a voltage gradient of 12.62 volts per cm.
Fowler and Park reported an enhanced gelling strength and effectively inhibited proteinase activity in Pacific whiting surimi gels heated ohmically [35].
One technique ohmically heated (~1,000 [degrees] C/sec) captive samples of powdered soil supported on a thin metal foil (7-9).