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Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety
The objectives of this study were to know the effect of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by kee...
Tallennettuna:
| Julkaisussa: | Korean J Food Sci Anim Resour |
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| Päätekijät: | , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Korean Society for Food Science of Animal Resources
2014
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4662152/ https://ncbi.nlm.nih.gov/pubmed/26761286 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.4.482 |
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