Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications
出版年份 2022 全文链接
标题
Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications
作者
关键词
Mechanisms, Freezing rate, Ice crystals, Quality attributes, Meat and meat products
出版物
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 124, Issue -, Pages 63-85
出版商
Elsevier BV
发表日期
2022-04-06
DOI
10.1016/j.tifs.2022.04.004
参考文献
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