Open AccessImpacts of Aging Sequence and Freezing Rate on Quality Attributes and Oxidative Stability of Frozen/Thawed Pork Loins
Author(s) -
H.-W. Kim,
J.-H. Kim,
JinKyu Seo,
Derico Setyabrata,
Y. H. B. Kim
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.064
Subject(s) - loin , congelation , liquid nitrogen , food science , cooked meat , chemistry , zoology , biology , physics , organic chemistry , thermodynamics
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom