Xiaoqing Li

South China University of Technology

Wushan

Guangzhou, AR 510640

China

  • South China University of Technology

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Effects of Different Freezing Technologies and Storage Time on the Physicochemical Properties, Water Distribution, and Microstructure of Crispy Meat

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Effects of Different Freezing Technologies and Storage Time on the Physicochemical Properties, Water Distribution, and Microstructure of Crispy Meat

Number of pages: 47 Posted: 30 Sep 2024
Chun Wang, Jun Zheng, Yilin Lin, Xiaoqing Li, Yue Wang and Yi-Gang Yu
South China University of Technology, South China Agricultural University, South China University of Technology, South China University of Technology, South China University of Technology and South China University of Technology
Downloads 26 (1,101,299)

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Crispy meat, Freezing technologies, Physicochemical properties, Water distribution, Microstructure

Effects of Different Freezing Technologies and Storage Time on the Physicochemical Properties, Water Distribution, and Microstructure of Crispy Meat

Number of pages: 36 Posted: 20 Dec 2024
Chun Wang, Jun Zheng, Yilin Lin, Xiaoqing Li, Yue Wang and Yi-Gang Yu
South China University of Technology, South China Agricultural University, South China University of Technology, South China University of Technology, South China University of Technology and South China University of Technology
Downloads 8 (1,331,627)

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Crispy meat, Freezing technologies, physicochemical properties, Water distribution, Microstructure