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Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer
This study was conducted to investigate the effects of freezing and storage temperature (−18°C, −50°C, and −60°C) on the physicochemical properties of pork neck and chicken leg meat in home-scale deep freezers. Pork neck was cut into a thickness of 3 cm (9×9×3 cm, 150 g), individually packed in air-...
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| Publicat a: | Food Sci Anim Resour |
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| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Korean Society for Food Science of Animal Resources
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7207096/ https://ncbi.nlm.nih.gov/pubmed/32426722 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e24 |
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