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Wei Jia

Chinese Academy of Agricultural Sciences (CAAS)

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New Strategy to Improve the Quality and Microstructure of Chinese Stewed Dishes (Beef with Potato): Ultrasound-Assisted Immersion Freezing Method

Number of pages: 32 Posted: 13 Mar 2025
Liye Cui, Hengxun Lin, Xiaojia Hu, Xia Li, Wenqiang Guan, Wei Jia, Yiping Yang, Yong Chen and Chunhui Zhang
Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Tianjin University of Commerce, Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS), Chinese Academy of Agricultural Sciences (CAAS) and National Taiwan University - Institute of Food Science and Technology
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Prepared dish, Braised beef with potato, Ultrasound-assisted immersion freezing, Microstructure, Meat quality