Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscle

已完结 10 由南音发布于 2025/12/19 14:51:18

DOI:10.1016/j.foodchem.2024.139784
作者：Na Yang , Huangbing Yao , Ankun Zhang , Yamei Jin , Xiao Zhang , Xueming Xu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study explored the effect of constant-current pulsed electric field thawing (CC-T) on the proteins and water-holding capacity of pork. Fresh meat (FM), and frozen meat after constant-vo

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