Effect of High-Humidity Thawing under Different Temperatures on Physicochemical Characteristics and Protein Properties of Frozen Pork

被引：0
|
作者：
Zhu, Mingming [1 ,2 ,3 ]
Peng, Zeyu [1 ]
Lu, Sen [1 ]
Ma, Changming [4 ]
He, Hongju [1 ]
Wang, Zhengrong [1 ]
Ma, Hanjun [1 ]
Kang, Zhuangli [1 ]
Zhao, Shengming [1 ]
机构：
[1] School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang,453003, China
[2] Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Henan Institute of Science and Technology, Xinxiang,453003, China
[3] National Pork Processing Technology Research and Development Professional Center, Xinxiang,453003, China
[4] Henan Business Research Institute Co. Ltd., Zhengzhou,450002, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 17期
关键词：
Temperature;
D O I：
10.7506/spkx1002-6630-20180925-259
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：127 / 133
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