The effects of freezing under a high-voltage electrostatic field on ice crystals formation, physicochemical indices, and bacterial communities of shrimp (Solenocera melantho)
Jiao Liu, Yue Wang, Feixia Zhu, Jing Yang, Xiaohan Ma, Yongjiang Lou, Yongyong Li
Topics & Concepts
ShrimpIce crystalsFood scienceChemistryBiologyEcologyPhysicsOpticsFreezing and Crystallization ProcessesMeat and Animal Product QualityPhysiological and biochemical adaptations