FOOD SCIENCE ›› 1993, Vol. 14 ›› Issue (10): 24-27.
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ZHANG Mao-Ping
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Published:
Abstract: Processing technology of quick-freezing of poultry is put forward and mechanism of reddening in muscle is studied.Some recent quick-freezing technology for preventing reddening of muscle are briefly introduced.
Key words: Freeze-processing Technology quick-freezing Colour Preservation
ZHANG Mao-Ping. A Study on Quick-Freezing Technology and Colour Preservatien of Poultry[J]. FOOD SCIENCE, 1993, 14(10): 24-27.
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