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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...
Gorde:
| Argitaratua izan da: | Korean J Food Sci Anim Resour |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Korean Society for Food Science of Animal Resources
2016
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| Gaiak: | |
| Sarrera elektronikoa: | 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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