Effect of sodium alginate ice glazing on the quality of the freeze-thawed fish balls
Wenxin Li, Xue Bai, Xiufang Xia, Hongsheng Chen
Topics & Concepts
GlazingChewinessIce crystalsFrost (temperature)Materials scienceComposite materialChemistryFood scienceOpticsPhysicsMeat and Animal Product QualityFreezing and Crystallization ProcessesFood Drying and Modeling