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A Multi-hole Cryovial Eliminates Freezing Artifacts when Muscle Tissues are Directly Immersed in Liquid Nitrogen
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A Multi-hole Cryovial Eliminates Freezing Artifacts when Muscle Tissues are Directly Immersed in Liquid Nitrogen

Published on: April 6, 2017

Pressure shift freezing of pork muscle: effect on color, drip loss, texture, and protein stability

Songming Zhu1, Alain Le Bail, Nicolas Chapleau

  • 1Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, Ste Anne de Bellevue, Quebec H9X 3V9, Canada.

Biotechnology Progress
|June 5, 2004
PubMed

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