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lwt(1)

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braised pork(1)
freezing injury(1)
microstructural(1)
water-oil migration(1)

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作者

Qiuyao Xu AND Qiyang Xie AND Yong Chen AND Yuan Li AND Wenqiang Guan AND Xia Li AND Chunhui Zhang(0)

机构

institute of food science and technology, chinese academy of agricultural sciences, key laboratory of agro-products quality and safety control in storage and transpor(1)
institute of food science and technology, chinese academy of agricultural sciences, key laboratory of agro-products quality and safety control in storage and transport process, ministry of agriculture and rural affairs, beijing, 100193, china(1)
tianjin key laboratory of food biotechnology, tianjin university of commerce, tianjin, 300134, china(1)

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2025(1)

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资源类型: 外文期刊

作者:Qiuyao Xu(精确检索)

作者:Qiyang Xie(精确检索)

作者:Yong Chen(精确检索)

作者:Yuan Li(精确检索)

作者:Wenqiang Guan(精确检索)

作者:Xia Li(精确检索)

作者:Chunhui Zhang(精确检索)

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1A multi-scale evaluation of freezing damage in braised pork lean/fat tissues: Water-oil migration and quality changes

作者： Qiuyao Xu; Qiyang Xie; Yong Chen; Yuan Li; Wenqiang Guan; Xia Li; Chunhui Zhang; SCIE（2025版） EI（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China; Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin, 300134, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transpor;

来源：LWT

关键词： Braised pork Freezing injury Microstructural Water-oil migration