Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles
Bo Wang, Fangfei Li, Nan Pan, Baohua Kong, Xiufang Xia
Topics & Concepts
Food scienceThiobarbituric acidChemistryBiochemistryEnzymeLipid peroxidationMeat and Animal Product QualityFreezing and Crystallization ProcessesMicroencapsulation and Drying Processes