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

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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