Challenges and processing strategies to produce high quality frozen meat

求助中 10 由木木发布于 2024/10/16 21:30:37

DOI:10.1016/j.meatsci.2023.109311
作者：Renyu Zhang , Carolina E. Realini , Yuan H. Brad Kim , Mustafa M. Farouk
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Freezing is an effective means to extend the shelf-life of meat products. However, freezing and thawing processes lead to physical (e.g., ice crystals formation and freezer burn) and biochem

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