Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage
Fangfei Li, Qiang Zhong, Baohua Kong, Bo Wang, Nan Pan, Xiufang Xia
Topics & Concepts
Lipid oxidationFood scienceChemistryBiochemistryAntioxidantMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies