Effect of Static Magnetic Field on the Quality of Pork during Super-Chilling Storage

已取消 10 由刘才华发布于 2024/12/11 14:44:42

DOI: 10.3390/foods13081205
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.3390/foods13081205

MDPI

Abstract：Fresh pork tenderloin was stored at −3 °C under different static magnetic fields (SMF) of 0, 4, and 10 mT (control, MF-4, and MF-10) to investigate their physicochemical properties changes d

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