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Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin

This study investigated the effects of artificial supercooling followed by still air freezing (SSF) on the qualities of pork loin. The qualities of pork frozen by SSF were compared with the fresh control (CT, stored at 4℃ for 24 h), slow freezing (SAF, still air freezing) and rapid freezing (EIF, et...

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Detalhes bibliográficos
Publicado no:Korean J Food Sci Anim Resour
Main Authors: Kim, Yiseul, Hong, Geun-Pyo
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2016
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5112428/
https://ncbi.nlm.nih.gov/pubmed/27857541
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.5.650
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