Open AccessEffects of Fast Freezing First Then Thaw-Aging on Quality and Chemical Attributes of Beef Muscles
Author(s) -
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/rmc2017.066
Subject(s) - loin , liquid nitrogen , chemistry , food science , shelf life , congelation , freezing point , ice crystals , accelerated aging , zoology , biology , physics , organic chemistry , optics , thermodynamics
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