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The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket

2018 doctoral thesis by Mudiyanselage Amali Udeshika Alahakoon at University of Otago
Place doctoral_thesis Q112935439
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The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket

Summary

The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket is a doctoral thesis[1].

Key Facts

  • The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket authored Mudiyanselage Amali Udeshika Alahakoon[2].
  • The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket's instance of is recorded as doctoral thesis[3].
  • The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket's publisher is recorded as OUR Archive[4].
  • The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket's language of work or name is recorded as English[5].
  • The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket's country of origin is recorded as New Zealand[6].
  • The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket's publication date is recorded as +2018-00-00T00:00:00Z[7].
  • The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket's main subject is recorded as meat[8].
  • The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket's Handle ID is recorded as 10523/8507[9].
  • The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket's title is recorded as The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket[10].
  • The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket's copyright holder is recorded as Mudiyanselage Amali Udeshika Alahakoon[11].
  • The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket's thesis submitted to is recorded as University of Otago[12].
  • The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket's on focus list of Wikimedia project is recorded as NZThesisProject[13].
  • The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket's copyright status is recorded as copyrighted[14].
  • The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket's thesis committee member is recorded as Phil Bremer[15].
  • The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket's thesis committee member is recorded as Patrick Silcock[16].
  • The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket's thesis committee member is recorded as Indrawati Oey[17].

Body

Designation and Status

The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket's instance of is recorded as doctoral thesis[3].

References

Programmatic citations — every numbered marker resolves to a verifiable graph row below.

Direct Wikidata claims

  1. [3] ↑ . wikidata.org.
  2. [2] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  3. [4] ↑ . wikidata.org.
  4. [5] ↑ . wikidata.org.
  5. [6] ↑ . wikidata.org.
  6. [7] ↑ . wikidata.org.
  7. [8] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  8. [9] ↑ . wikidata.org.
  9. [10] ↑ . wikidata.org.
  10. [11] ↑ . wikidata.org.
  11. [12] ↑ . wikidata.org.
  12. [13] ↑ . wikidata.org.
  13. [14] ↑ . wikidata.org.
  14. [15] ↑ . wikidata.org.
  15. [16] ↑ . wikidata.org.
  16. [17] ↑ . wikidata.org.

Class ancestry

  1. [1] ↑ . Wikidata. wikidata.org.

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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.

APA 4ort.xyz Knowledge Graph. (2026). The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket. Retrieved May 3, 2026, from https://4ort.xyz/entity/the-impact-of-pulsed-electric-field-and-sous-vide-processing-on-the-quality-of-beef-brisket
MLA “The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket.” 4ort.xyz Knowledge Graph, 4ort.xyz, 3 May. 2026, https://4ort.xyz/entity/the-impact-of-pulsed-electric-field-and-sous-vide-processing-on-the-quality-of-beef-brisket.
BibTeX @misc{4ortxyz_the-impact-of-pulsed-electric-field-and-sous-vide-processing-on-the-quality-of-beef-brisket_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket}}, year = {2026}, url = {https://4ort.xyz/entity/the-impact-of-pulsed-electric-field-and-sous-vide-processing-on-the-quality-of-beef-brisket}, note = {Accessed: 2026-05-03}}
LLM prompt According to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): The Impact of Pulsed Electric Field and Sous Vide Processing on the Quality of Beef Brisket — https://4ort.xyz/entity/the-impact-of-pulsed-electric-field-and-sous-vide-processing-on-the-quality-of-beef-brisket (retrieved 2026-05-03)

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