Low-voltage electrostatic field enhances the frozen force of −12 ℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing-Reference-Cited by-同舟云学术

Low-voltage electrostatic field enhances the frozen force of −12 ℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing

Published:2024-04 Issue: Volume:438 Page:138055
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Chuan,Wu Guangyu,Liu Yunhe,Li Yingbiao,Zhang Chunhui,Liu Chengjiang,Li Xia

Funder

Xinjiang Production and Construction Corps

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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5. Effects of immersion freezing methods on water holding capacity, ice crystals and water migration in grass carp during frozen storage;Diao;International Journal of Refrigeration,2021

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