Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat
Author:
Affiliation:
1. College of Food Science Southwest University No. 2 Tiansheng Road Beibei District, Chongqing400715China
2. Chongqing Engineering Research Center of Regional Food No. 2 Tiansheng Road Beibei District, Chongqing400715China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14943
Reference42 articles.
1. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat
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3. The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicunga pacos) meat
4. New approaches towards discrimination of fresh/chilled and frozen/thawed chicken breasts by HADH activity determination: Customized slope fitting and chemometrics
5. The use of 16S rRNA gene metagenetic monitoring of refrigerated food products for understanding the kinetics of microbial subpopulations at different storage temperatures: the example of white pudding
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