Changes in muscle quality and physicochemical characteristics of chicken breast subjected to ultrasound-assisted immersion freezing during long-term frozen storage-Reference-Cited by-同舟云学术

Changes in muscle quality and physicochemical characteristics of chicken breast subjected to ultrasound-assisted immersion freezing during long-term frozen storage

Published:2022-10 Issue: Volume:142 Page:10-18
ISSN:0140-7007
Container-title:International Journal of Refrigeration
language:en
Short-container-title:International Journal of Refrigeration

Author:

Zhang Chao,Li Yuexin,Xia Xiufang,Liu Qian,Chen Qian,Kong Baohua

Publisher

Elsevier BV

Subject

Mechanical Engineering,Building and Construction

Reference48 articles.

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