The effect of different degrees of superchilling on shelf life and quality of pork during storage-Reference-Cited by-同舟云学术

The effect of different degrees of superchilling on shelf life and quality of pork during storage

Published:2020-02-19 Issue:4 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Ding Daming¹,Zhou Changyu¹,Ge Xiaoyin¹,Ye Keping¹,Wang Peng¹,Bai Yun¹,Zhou Guanghong¹^ORCID

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control MOE Key Laboratory of Meat Processing MOA Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing PR China

Funder

Jiangsu Agriculture Science and Technology Innovation Fund

Central Universities in China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14394

Reference32 articles.

1. Superchilling of muscle foods: Potential alternative for chilling and freezing

2. The effects of superchilled storage at −2°C on the microbiological and organoleptic properties of cold-smoked salmon before retail display