Effect of Freezing-Thawing Times on Quality Characteristics of Tibetan Mutton
In order to study the effects of freezing-thawing times on the quality characteristics of frozen mutton. After freezing and thawing repeatedly for 0, 1, 3, 5 times and then refrigerated at 4 ℃ for 1, 3, 5, 7 days, the nutritional quality, edible quality, texture characteristics and lipid oxidation d...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080348 |