A new strategy to improve the quality of frozen chicken wings: High voltage electrostatic field combined with phosphorus-free water retaining agent
Jiangshan Qiao, Min Zhang, Dongbei Shen, Yaping Liu
Topics & Concepts
Food scienceChemistryPhosphorusOrganic chemistryMeat and Animal Product QualityMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods