Effects of static magnetic field-assisted freeze-thaw technology on the quality of shrimp (Litopenaeus Vannamei): Textural characteristics, protein biochemical properties, microstructure

已完结 10 由南音发布于 2025/12/19 16:16:16

DOI:10.1016/j.ifset.2025.103998
作者：Jingxu Zhao , Rui Yang , Siyang Liu , Chunhong Yuan , Zhaohui Qiao , Wenge Yang , Changrong Ou , Huamao Wei
文献类型：期刊论文
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Elsevier

Abstract：This study assessed the alterations in shrimp quality characteristics throughout various freezing and thawing methods and the subsequent 24-h preservation stage. By evaluating physical prope

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