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On the origin of thaw loss: Relationship between freezing rate and protein denaturation

Yuemei Zhang1, Per Ertbjerg1

  • 1Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland.

Food Chemistry
|July 7, 2019
PubMed

Keywords:
DSCIce crystal formationMeatMyofibril structurePurge loss

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