Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze–Thaw Cycles.
- Resource Type
- Article
- Source
- Foods; Mar2022, Vol. 11 Issue 3, p320-N.PAG, 1p
- Subject
ANTIFREEZE proteins FREEZE-thaw cycles PARTIAL least squares regression BAY scallop ICE crystals SCALLOPS - Language
- ISSN
- 23048158