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Understanding the Protective Effect of Liquid Nitrogen Freezing on Crayfish Quality During Transportation and Storage

Gehao Lei1, Peng Zhang1,2, Limin Xu1

  • 1College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Foods (Basel, Switzerland)
|June 26, 2025
PubMed

Keywords:
crayfishfreeze–thaw cyclesfunctional propertiesliquid nitrogen freezingmyofibrillar protein

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