Effects of isochoric freezing on freezing process and quality attributes of chicken breast meat
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference61 articles.
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4. Preservation of sweet cherry by isochoric (constant volume) freezing;Bilbao-Sainz;Innovative Food Science & Emerging Technologies,2018
5. Effect of isochoric freezing on quality aspects of minimally processed potatoes;Bilbao-Sainz;Journal of Food Science,2020
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1. The paradoxical effect of advertising and health consciousness on purchasing behaviour: Analysing frozen convenience foods attributes;International Social Science Journal;2024-02-03
2. A comprehensive review on isochoric freezing: a recent technology for preservation of food and non-food items;Sustainable Food Technology;2024
3. Effects of different isochoric freeze-thaw cycles on the physicochemical quality attributes of chicken breast meat;Food Bioscience;2024-01
4. LF-NMR and MRI analyses of water status and distribution in pork patties during combined roasting with steam cooking;Food Bioscience;2023-12
5. Underlying mechanisms and molecular interactions of isochoric freezing on enhancing the freshness of chicken breast meat;LWT;2023-09
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