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| Consumer Attitudes Toward Storing and Thawing Chicken and Effects of the Common Thawing Practices on Some Quality Characteristics of Frozen Chicken |
| Hakan Benli |
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Anim Biosci. 2016;29(1):100-108. Published online October 15, 2015 DOI: https://doi.org/10.5713/ajas.15.0604 |
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Two-dimensional visible/near-infrared correlation spectroscopy study of thawing behavior of frozen chicken meats without exposure to air Meat Science. 2001;57(3):299-310  Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture Innovative Food Science & Emerging Technologies. 2018;50:139-147 Freezing and Thawing Characteristics of Some Selected Nigerian Soups Journal of Food Process Engineering. 2016;40(2):e12354 Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat LWT. 2020;120:108939 OHMIC THAWING OF FROZEN BEEF CUTS Journal of Food Process Engineering. 2010;35(1):16-36 Effect of Thawing and Cold Storage on Frozen Chicken Thigh Meat Quality by High-Voltage Electrostatic Field Journal of Food Science. 2010;75(4):M193-M197 Some aspects of artificial thawing of frozen soils Engineering Geology. 1979;13(1-4):287-297 Electrical Thawing of Frozen Pipe Systems Opflow. 1977;3(11):5-5 Fertility and post-thawing characteristics of deep frozen boar spermatozoa Andrologia. 2009;7(1):25-29 Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat Journal of Food Engineering. 2013;115(2):245-250 |
