Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork
Rui Li, Mengyan Guo, E Liao, Qi Wang, Lijuan Peng, Weiping Jin, Haibin Wang
Topics & Concepts
MyofibrilMarinationFood scienceChemistryLongissimusAnimal scienceBiologyBiochemistryMeat and Animal Product QualityFood Quality and Safety StudiesFreezing and Crystallization Processes