Effect of Freezing Methods on the Physical and Chemical Properties and Protein Oxidation of Porcine Liver
To address the quality deterioration of porcine liver during frozen storage, the impacts of different freezing methods on porcine liver were investigated, including −20 ℃ conventional air freezing (CAF), −80 ℃ refrigerator cryogenic freezing (RCF) and liquid nitrogen immersion freezing (LNF). The ic...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030311 |
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