Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin
Although freezing is the most common and widespread way to preserve food for a long time, the accumulation of microstructural damage caused by ice crystal formation during freezing and recrystallization phenomena during thawing tends to degrade the quality of the product. Thus, the side effects of t...
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| 主要な著者: | , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Frontiers Media S.A.
2022-05-01
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| シリーズ: | Frontiers in Nutrition |
| 主題: | |
| オンライン･アクセス: | https://www.frontiersin.org/articles/10.3389/fnut.2022.914373/full |
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