Effects of thawing methods on protein oxidation characteristics of chicken thigh meat

LIANG Shihui; FENG Yumin; DENG Huarong; LIU Qiaoyu; BAI Weidong; WU Junshi; CHEN Haiguang

doi:10.13995/j.cnki.11-1802/ts.030331

LIANG Shihui, FENG Yumin, DENG Huarong, LIU Qiaoyu, BAI Weidong, WU Junshi, CHEN Haiguang

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (5) : 223-229.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (5) : 223-229. DOI: 10.13995/j.cnki.11-1802/ts.030331

Effects of thawing methods on protein oxidation characteristics of chicken thigh meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(5): 223-229 https://doi.org/10.13995/j.cnki.11-1802/ts.030331

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Received	Revised	Published
2021-12-10	2022-01-22	2023-03-15
Issue Date
2023-04-06

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