Effect of frozen storage time on the physicochemical property of different type of raw meat
Food and Machinery, ISSN: 1003-5788, Vol: 37, Issue: 6, Page: 150-154
2021
- 1Citations
- 29Usage
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Citations1
- Citation Indexes1
- Usage29
- Downloads23
- Abstract Views6
Article Description
In this study, color, cooking loss, water holding capacity, water-loss rate, pH value, amino acid and fatty acid composition of raw meat were investigated during storage CO, 1, 2, 4, 8 weeks) at —18 °C. The results indicated that water-loss rate and cooking loss of meat increased as the storage time increased, and water holding capacity of meat decreased with the increasing storage time (P
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85171864053&origin=inward; http://dx.doi.org/10.13652/j.issn.1003-5788.2021.06.025; https://www.ifoodmm.cn/journal/vol37/iss6/25; https://www.ifoodmm.cn/cgi/viewcontent.cgi?article=1756&context=journal; https://dx.doi.org/10.13652/j.issn.1003-5788.2021.06.025; https://www.chndoi.org/Resolution/Handler?doi=10.13652/j.issn.1003-5788.2021.06.025
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