Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution-Reference-Cited by-同舟云学术

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Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution

Published:2024-10 Issue: Volume:216 Page:109593
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Zhou Yu,Yu Xia,Xiao Ran,Zou Li-fang,Du Qing-fei,Ma Fei,Chen Cong-gui

Publisher

Elsevier BV

Reference39 articles.

1. Thermal conductivity of a mixture of helium and air;Agababyan;Journal of Engineering Physics,1980

2. Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle;Åsli;Journal of the Science of Food and Agriculture,2016

3. Effect of freezing-thawing on the quality changes of large yellow croaker treated by low-salt soaking during frozen storage;Bao;Frontiers in Nutrition,2023

4. Quality of frozen porcine longissimus lumborum muscles injected with l-arginine and l-lysine solution;Bao;Meat Science,2021

5. Convective heat transfer coefficients evaluation for a portable forced air tunnel;Barbin;Applied Thermal Engineering,2010

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