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11 results on '"thawing loss"'

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1. Physicochemical properties of frozen tuna fish as affected by immersion ohmic thawing and conventional thawing.

2. Effects of different thawing methods on quality of unfrozen meats.

3. Changes in meat quality and muscle fiber characteristics of beef striploin (M. longissimus lumborum) with different intramuscular fat contents following freeze-thawing.

4. Effects of Multiple Freeze–Thaw Cycles on Biochemical and Physical Quality Changes of White Shrimp (Penaeus vannamei) Treated with Lysine and Sodium Bicarbonate.

5. The two-stage air thawing based on low voltage electric field (LVEF) can make the quality of thawed chicken breast close to that before freezing.

6. Effect of pigskin gelatin hydrolysate on the porcine meat quality during freezing.

7. Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing

8. Freeze-Thaw and Cooking Effects on Broiler Breast Fillets with Extreme Initial L* Values.

9. Refrigeration and Freeze-Thaw Effects on Broiler Fillets Having Extreme L* Values.

10. Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN− allele

11. Administration of Dietary Microalgae Ameliorates Intestinal Parameters, Improves Body Weight, and Reduces Thawing Loss of Fillets in Broiler Chickens: A Pilot Study.

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