Research Progress on Changes in Eating Quality and Chemical Quality Attributes of Chicken during Freezing and Frozen Storage
As one of the major sources of protein in the human diet, chicken is characterized by high protein and low fat. Fresh chicken is susceptible to spoilage by microorganisms and enzymes during storage. Freezing is an effective way to extend the storage period of chicken, but ice crystals formed during...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-6-039.pdf |