Effect of High-Humidity Thawing under Different Temperatures on Physicochemical Characteristics and Protein Properties of Frozen Pork
ZHU Mingming, PENG Zeyu, LU Sen, MA Changming, HE Hongju, WANG Zhengrong, MA Hanjun, KANG Zhuangli, ZHAO Shengming
FOOD SCIENCE . 2019, (17): 127 -133 .  DOI: 10.7506/spkx1002-6630-20180925-259