Changes in the quality of superchilled rabbit meat stored at different temperatures

Published 2016 View Full Article

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Title
Changes in the quality of superchilled rabbit meat stored at different temperatures
Authors
Keywords
Superchilling, Partial freezing, Chilling, Shelf life, Microstructure, Protein electrophoresis
Journal
MEAT SCIENCE
Volume 117, Issue -, Pages 173-181
Publisher
Elsevier BV
Online
2016-02-29
DOI
10.1016/j.meatsci.2016.02.017

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