Work

On the origin of thaw loss: Relationship between freezing rate and protein denaturation

Year: 2019

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2019.125104

Authors: Yuemei Zhang, Per Ertbjerg

Institution: University of Helsinki

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

Funder: China Scholarship Council

OpenAlex ID: W2955950427

FWCI: 14.67

Cites: 38

Cited by: 187

Related to: 10