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  1. 1
    Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties

    Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties by Zongna Teng, Xiaoyue He, Liuqing Wang, Limin Xu, Chuyi Jiao, Jiwang Chen

    Published 2025-01-01
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  2. 2
    Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages

    Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages by Edyta Malinowska-Pańczyk, Katarzyna Mazur

    Published 2024-04-01
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