Effectiveness of ultrasound‐assisted immersion thawing on the thawing rate and physicochemical properties of chicken breast muscle
Author:
Affiliation:
1. College of Food Science Northeast Agricultural University Harbin Heilongjiang China
2. College of Food Science and Technology Guangdong Ocean University Zhanjiang Guangdong China
Funder
Heilongjiang Provincial Science and Technology Department
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15699
Reference51 articles.
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2. Impact of inclusion of flaxseed oil (pre-emulsified or encapsulated) on the physical characteristics of chicken sausages
3. Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets
4. Recent Advances in Food Thawing Technologies
5. Effects of different thawing methods on physicochemical properties and structure of largemouth bass ( Micropterus salmoides )
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