Influence of freeze-thawed cycles on pork quality
Tiprawee Tippala, Nunyarat Koomkrong, Autchara Kayan
Anim Biosci. 2021;34(8):1375-1381.   Published online 2020 Nov 3     DOI:
Citations to this article as recorded by Crossref logo
Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork
Young-Chan Yun, Honggyun Kim, Karna Ramachandraiah, Geun-Pyo Hong
Food Science of Animal Resources.2021; 41(6): 1012.     CrossRef
High‐intensity ultrasound as a pre‐treatment of pork sub‐primals for further processing of meat
Ivan A. Garcia‐Galicia, Mariana Huerta‐Jimenez, Luis M. Carrillo‐Lopez, Daniela Sanchez‐Aldana, Alma D. Alarcon‐Rojo
International Journal of Food Science & Technology.2021;[Epub]     CrossRef
Comparative study of conventional and novel combined modes of microwave- and infrared-assisted thawing on quality of frozen green pepper, carrot and cantaloupe
Bing Chen, Min Zhang, Yuchuan Wang, Sakamon Devahastin, Dongxing Yu
LWT.2021; : 112842.     CrossRef