Advances in effects of selected novel thawing technologies on meat quality

doi:10.13995/j.cnki.11-1802/ts.023813

ZHANG Xinyue, DENG Shaolin, HU Yangjian, WANG Peng, HAN Minyi, XU Xinglian

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (12) : 293-298.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (12) : 293-298. DOI: 10.13995/j.cnki.11-1802/ts.023813

Advances in effects of selected novel thawing technologies on meat quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(12): 293-298 https://doi.org/10.13995/j.cnki.11-1802/ts.023813

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Received	Published
2020-03-02	2020-06-25
Issue Date
2020-07-15

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