Research progress on effects of different thawing methods and repeated freezing and thawing on quality of frozen meat

HE Xiangli, YANG Qing, LI Ke

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 424-434.

PDF(8023 KB)
PDF(8023 KB)
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 424-434. DOI: 10.13995/j.cnki.11-1802/ts.043576

Research progress on effects of different thawing methods and repeated freezing and thawing on quality of frozen meat

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(5): 424-434 https://doi.org/10.13995/j.cnki.11-1802/ts.043576

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(8023 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉