Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications
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Title
Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications
Authors
Keywords
Mechanisms, Freezing rate, Ice crystals, Quality attributes, Meat and meat products
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 124, Issue -, Pages 63-85
Publisher
Elsevier BV
Online
2022-04-06
DOI
10.1016/j.tifs.2022.04.004
References
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