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Autor:
Yuhan HU, Weiye CAI, Jianping CHEN, Wenquan HUANG, Qixin KAN, Jiongqi LIN, Han YANG, Mingyue SONG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 363-371 (2024)
To investigate the impact of liquid nitrogen quick freezing on the quality of prepared chicken chops during frozen storage, this study compared −18 ℃ air freezing with −80 ℃ and −100 ℃ liquid nitrogen quick freezing. Then the frozen sampl
Externí odkaz:
https://doaj.org/article/a4cdc460b3174fae94a2ae7d4adee122
