Effect of immersion freezing with edible solution on freezing efficiency and physical properties of obscure pufferfish (Takifugu Obscurus) fillets
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DOI: 10.1016/j.lwt.2019.108762
Abstract: Abstract The impact of immersion freezing (IF) with edible solution (ethanol, NaCl, dextran, active protein, chrysin and naringenin) on physical properties of obscure pufferfish (Takifugu Obscurus) was compared with air freezing (AF) and liquid nitrogen… read more here.
Keywords: edible solution; physical properties; obscure pufferfish; freezing edible ... See more keywords