Effect of freezing rate on the denaturation of myofibrillar proteins
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb01971.x/fullpdf
Reference22 articles.
1. Freezing rate effects on the drip loss of frozen beef;Añón;Meat Science,1980
2. Chemical deterioration of frozen bovine muscle at -4°C;Awad;Journal of Food Science,1968
3. Histological measurements of ice in frozen beef;Bevilacqua;Journal of Food Technology,1979
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