Changes in muscle quality and physicochemical characteristics of chicken breast subjected to ultrasound-assisted immersion freezing during long-term frozen storage
Chao Zhang, Yuexin Li, Xiufang Xia, Qian Liu, Qian Chen, Baohua Kong
Topics & Concepts
ChemistryImmersion (mathematics)Ice crystalsUltrasoundFood scienceMedicineRadiologyPhysicsOpticsPure mathematicsMathematicsMeat and Animal Product QualityAnimal Nutrition and PhysiologyFood Quality and Safety Studies