Two-stage air thawing as an effective method for controlling thawing temperature and improving the freshness of frozen pork loin
SangYoon Lee, Eun Jeong Kim, Dong Hyeon Park, Mi‐Jung Choi
Topics & Concepts
LoinTBARSChemistryFood scienceThiobarbituric acidAnimal scienceBiochemistryBiologyOxidative stressLipid peroxidationMeat and Animal Product QualityFood Quality and Safety StudiesBee Products Chemical Analysis