What is high voltage electrostatic induction energy？
The mechanism of food deterioration and the effects of Depak
Oxidation of fat content, deterioration of protein, bacterial growth.
The reason of thawing at the degree below zero
Why is this sort of thawing made possible?
The reason that drip loss is reduced drastically
Why is it different from other thawing methods?
Effects on variety of food safety and storage and sorts of business that take the advantages
The List of effects in each food and A certain kind of business we Depak recommend.