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Application of ultra-low temperature double spiral quick chilling to pre-rigor pork muscle: Rate-dependent effects on quality, protein oxidation, and proteolysis
| Naziv: | Application of ultra-low temperature double spiral quick chilling to pre-rigor pork muscle: Rate-dependent effects on quality, protein oxidation, and proteolysis | Autori: | An, Zhenhong; Ma, Chao; Tomasevic, Igor   ; Xing, Lujuan; Zhang, Wangang |
Godina: | 2026 | Publikacija: | LWT-FOOD SCIENCE AND TECHNOLOGY | ISSN: | 0023-6438 Lwt-food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Pretraži identifikator |
Tip rezultata: | Naučni članak | Kolacija: | vol. 254 str. 119731-119731 | DOI: | 10.1016/j.lwt.2026.119731 | WoS-ID: | 001823149900001 | Scopus-ID: | 2-s2.0-105044221296 | URI: | https://enauka.gov.rs/handle/123456789/1046652 | Projekat: | National Key R & D Program of China [2022YFD2100503] China Agriculture Research System of MOF and MARA [CARS-34] |
Izvor metapodataka: | (Preuzeto iz Nasi u WoS) | M-kategorija: | 21aM21a - Vodeći međunarodni časopis kategorije M21a |
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