Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period-Reference-Cited by-同舟云学术

Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period

Published:2024-05 Issue: Volume:439 Page:138096
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xu Yuqian,Leng Dongmei,Li Xin,Wang Debao,Chai Xiaoyu,Schroyen Martine,Zhang Dequan,Hou Chengli^ORCID

Funder

National Key Research and Development Program of China

Chinese Academy of Agricultural Sciences Institute of Food Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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4. Effect of freezing under electrostatic field on the quality of lamb meat;Dalvi-Isfahan;Innovative Food Science & Emerging Technologies,2016

5. The quality changes and proteomic analysis of cattle muscle postmortem during rigor mortis;Ding;Foods,2022

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