Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2020.e24
Reference68 articles.
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4. Changes in quality characteristics of pork patties containing antioxidative fish skin peptide-loaded nanoliposomes during refrigerated storage;Bai;Korean J Food Sci Anim Resour,2017
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