Effect of Liquid Nitrogen Quick Freezing on the Quality Characteristics of Prepared Chicken Chops during Frozen Storage
To investigate the impact of liquid nitrogen quick freezing on the quality of prepared chicken chops during frozen storage, this study compared −18 ℃ air freezing with −80 ℃ and −100 ℃ liquid nitrogen quick freezing. Then the frozen samples were stored in a −18 ℃ refrigerator for 0~180 days. The eva...
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| Autori principali: | , , , , , , , |
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| Natura: | Artigo |
| Lingua: | Chinês |
| Pubblicazione: |
The editorial department of Science and Technology of Food Industry
2024-09-01
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| Serie: | Shipin gongye ke-ji |
| Soggetti: | |
| Accesso online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090022 |
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