Recent Advances in Effect of Freezing and Thawing on Meat Quality and Development of New Technologies
WANG Fangfang, ZHANG Yimin, LUO Xin, LIANG Rongrong, MAO Yanwei
FOOD SCIENCE . 2020, (11): 295 -302 .  DOI: 10.7506/spkx1002-6630-20190515-164