Monitoring of Weight Losses in Meat Products during Freezing and Frozen Storage-Reference-Cited by-同舟云学术

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Monitoring of Weight Losses in Meat Products during Freezing and Frozen Storage

Published:2002-08-01 Issue:4 Volume:8 Page:229-238
ISSN:0000-0000
Container-title:Food Science and Technology International
language:
Short-container-title:

Author:

Campanone L A,Roche L A,Salvadori V O,Mascheroni R H

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Freezing of meat, poultry, and seafoods;Low-Temperature Processing of Food Products;2024

2. Development of active packaging film reinforced with nano cellulose extracted from Palmyra palm (Borassus flabellifer) residues for prolonging the shelf life of chicken meat;International Journal of Food Science & Technology;2023-09-18

3. Effects of isochoric freezing on freezing process and quality attributes of chicken breast meat;Food Chemistry;2023-03

4. Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality;Applied Sciences;2023-02-10

5. Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat;Antioxidants;2022-06-17

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