Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels

Title
Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels
Authors
Keywords
Common carp, Ultrasound, Freezing rate, Quality, Microstructure
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 108, Issue -, Pages 106-112
Publisher
Elsevier BV
Online
2019-03-19
DOI
10.1016/j.lwt.2019.03.042

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