Abie, S. M., Münch, D., Egelandsdal, B., Bjerke, F., Wergeland, I., & Martinsen, Ø. G. (2021). Combined 0.2 T static magnetic field and 20 kHz, 2 V/cm square wave electric field do not affect supercooling and freezing time of saline solution and meat samples. Journal of Food Engineering, 311, . https://doi.org/10.1016/j.jfoodeng.2021.110710

Abie, Sisay M., Daniel Münch, Bjørg Egelandsdal, Frøydis Bjerke, Ivar Wergeland, and Ørjan G. Martinsen. "Combined 0.2 T Static Magnetic Field and 20 KHz, 2 V/cm Square Wave Electric Field Do Not Affect Supercooling and Freezing Time of Saline Solution and Meat Samples." Journal of Food Engineering 311 (2021). https://doi.org/10.1016/j.jfoodeng.2021.110710.

Abie, Sisay M., et al. "Combined 0.2 T Static Magnetic Field and 20 KHz, 2 V/cm Square Wave Electric Field Do Not Affect Supercooling and Freezing Time of Saline Solution and Meat Samples." Journal of Food Engineering, vol. 311, 2021, https://doi.org/10.1016/j.jfoodeng.2021.110710.