Influence of Different Thawing Methods on Physicochemical Properties and Quality of Goose Thigh Meat
LIU Lei, XIA Qiang, CAO Jinxuan, HE Jun, PAN Daodong, TANG Xiaoyan, WANG Ying
(1. College of Food and Pharmaceutical, Ningbo University, Ningbo 315800, China; 2. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China; 3. Key Laboratory of Agri-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Institute of Quality Standard and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing 100081, China)
LIU Lei, XIA Qiang, CAO Jinxuan, HE Jun, PAN Daodong, TANG Xiaoyan, WANG Ying. Influence of Different Thawing Methods on Physicochemical Properties and Quality of Goose Thigh Meat[J]. FOOD SCIENCE, 2020, 41(15): 256-261.