Experimental study on vacuum sublimation-rehydration thawing of batch chicken breast: effect of different tiny-pore-in-frozen-food formation conditions

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: 15 May 2026

Source: LWT, Volume 248

Author(s): Yuyao Sun, Shanshan Chen, Weidong Wu, Nating Xu, Fangran Liu, Anyuan Xue

Publication date: 15 May 2026Source: LWT, Volume 248Author(s): Yuyao Sun, Shanshan Chen, Weidong Wu, Nating Xu, Fangran Liu, Anyuan Xue Read More

Related posts:

Default ThumbnailA novel vacuum steam – Microwave thawing of frozen pork Default ThumbnailColostrum-specific amino acids and lipids elevating lutein bioaccessibility at the micellization stage relative to mature milk and infant formula Default ThumbnailA synbiotic combination of arabinogalactan and Bacteroides thetaiotaomicron ameliorates ulcerative colitis in mice Default ThumbnailRapid-gelating starch from potential ginger processing waste: Multi-scale structural analysis enabling high-precision 3D printing for health-focused food applications Default ThumbnailChanges in flavor compounds and microbial communities during Changle Sweet Rice Wine fermentation Default ThumbnailAntimicrobial paeonol modulates efflux pumps and membrane permeability in Aeromonas hydrophila: Proteomic insights and application in grass carp meat preservation