The influence of the freezing rate on the physico-chemical properties of pork meat (M. Longissimus dorsi)
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DOI: 10.2298/apt1950228s
Abstract: The meat freezing, as a method of preservation, aims to maximize the storage period with preserving the quality and nutritional value of the product. However, freezing causes certain changes in the foodstuff. These changes are… read more here.
Keywords: pork meat; properties pork; meat; rate ... See more keywords