Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles

Published 2020 View Full Article

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Title
Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles
Authors
Keywords
Cyprinus carpio L., Thermal activity, Ice crystals, Cryoprotective effects
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 124, Issue -, Pages 109140
Publisher
Elsevier BV
Online
2020-02-13
DOI
10.1016/j.lwt.2020.109140

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