Application of Ultrasound-Assisted Thawing in the Role of Maintaining Physicochemical Properties and Reducing Protein Loss in Mutton During Multiple Freeze-Thaw Cycles

GU MingHui,YANG ZeSha,MA Ping,GE XinYu,LIU YongFeng

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Scientia Agricultura Sinica ›› 2021, Vol. 54 ›› Issue (18) : 3970-3983. DOI: 10.3864/j.issn.0578-1752.2021.18.015
FOOD SCIENCE AND ENGINEERING

Application of Ultrasound-Assisted Thawing in the Role of Maintaining Physicochemical Properties and Reducing Protein Loss in Mutton During Multiple Freeze-Thaw Cycles

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2021, 54(18): 3970-3983 https://doi.org/10.3864/j.issn.0578-1752.2021.18.015

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