A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods
Author:
Affiliation:
1. School of Food & Wine Ningxia University Yinchuan Ningxia China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13064
Reference226 articles.
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4. Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display
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