Ultrasound-assisted freezing retards the deterioration of functional properties of myofibrillar protein in chicken breast during long-term frozen storage-Reference-Cited by-同舟云学术

Ultrasound-assisted freezing retards the deterioration of functional properties of myofibrillar protein in chicken breast during long-term frozen storage

Published:2022-12 Issue: Volume:170 Page:114064
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Chao,Chen Qian,Sun Qinxiu,Liu Haotian,Xia Xiufang,Kong Baohua

Funder

Key Research and Development Program of Heilongjiang

Publisher

Elsevier BV

Subject

Food Science

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5. Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods;Campo-Deaño;Journal of Food Engineering,2010

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