A review of effect of ultra-low temperature freezing on ice crystal formation and quality of aquatic products

JIA Shiliang, LIU Yongqing, ZHAO Yating, YIN Yuhao, ZHOU Xuxia, DING Yuting

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (24) : 362-372.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (24) : 362-372. DOI: 10.13995/j.cnki.11-1802/ts.038945

A review of effect of ultra-low temperature freezing on ice crystal formation and quality of aquatic products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(24): 362-372 https://doi.org/10.13995/j.cnki.11-1802/ts.038945

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