 |
| CrossRef Text and Data Mining |
| Result of CrossRef Text and Data Mining Search is the related articles with entitled article. If you click link1 or link2 you will be able to reach the full text site of selected articles; however, some links do not show the full text immediately at now. If you click CrossRef Text and Data Mining Download icon, you will be able to get whole list of articles from literature included in CrossRef Text and Data Mining. |
| Influence of freeze-thawed cycles on pork quality |
| Tiprawee Tippala, Nunyarat Koomkrong, Autchara Kayan |
|
Anim Biosci. 2021;34(8):1375-1381. Published online November 3, 2020 DOI: https://doi.org/10.5713/ajas.20.0416 |
|
Influence of freeze-thawed cycles on pork quality Animal Bioscience. 2021;34(8):1375-1381  Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork Meat Science. 2013;95(2):323-329 High pressure/thermal treatment of meat batters prepared from freeze–thawed pork Meat Science. 2000;54(4):357-364 The effect of use of freeze-thawed pork on the properties of Bologna sausages with two fat levels International Journal of Food Science & Technology. 2007;30(3):335-345 Chitosan nanoparticles effectively improved quality stability of pork patties subjected to multiple freeze–thaw cycles Meat Science. 2023;196:109029 Supplementation freeze-thawed media with selenium protect adipose-derived mesenchymal stem cells from freeze-thawed induced injury Cryobiology. 2016;73(2):135-139 Delayed blastocyst development does not influence the outcome of frozen-thawed transfer cycles BJOG: An International Journal of Obstetrics & Gynaecology. 2011;118(13):1551-1556 Evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles Journal of Cereal Science. 2022;108:103564 Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection Meat Science. 2021;172:108313 Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze–thaw cycles with different pork backfat contents Journal of Food Biochemistry. 2022;46(10): |
