Physicochemical properties, microstructure and protein characteristic of frozen chicken feet as affected by different thawing methods
In this study, the effects of six thawing methods (flowing water thawing, FWT; water immersion thawing, WIT; room temperature air thawing, RTAT; low temperature air thawing, LTAT; ultrasonic-assisted thawing, UAT; and microwave thawing, MT) on water holding capacity (WHC), shear force, tissue micros...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Taylor & Francis Group
2023-09-01
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| Serie: | International Journal of Food Properties |
| Soggetti: | |
| Accesso online: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2222925 |
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