Changes in muscle quality and physicochemical characteristics of chicken breast subjected to ultrasound-assisted immersion freezing during long-term frozen storage

已完结 10 由木木发布于 2024/8/1 15:31:42

DOI:10.1016/j.ijrefrig.2022.06.020
作者：Chao Zhang, Yuexin Li, Xiufang Xia, Qian Liu, Qian Chen, Baohua Kong
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The influence of ultrasound-assisted immersion freezing (UF), immersion freezing (IF), and air freezing (AF) on the muscle quality and physicochemical properties of chicken breasts during fr

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