Effects of glycerol on the freezing behaviors and physicochemical properties of pork patties under freeze-thaw cycles
Author:
Funder
National Natural Science Foundation of China
Natural Science Foundation of Anhui Province
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11694-024-02728-y.pdf
Reference40 articles.
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5. N. Walayat, W. Tang, X. Wang, M. Yi, L. Guo, Y. Ding et al., Effective role of konjac oligosaccharide against oxidative changes in silver carp proteins during fluctuated frozen storage. Food Hydrocoll. 131, 107761 (2022). https://doi.org/10.1016/j.foodhyd.2022.107761
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