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Quality Evaluation of Pork with Various Freezing and Thawing Methods
In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at −45℃ or electro-magnetic freezing at −55℃, were th...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4662221/ https://ncbi.nlm.nih.gov/pubmed/26761493 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.5.597 |
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