How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration

Publication date: January 2025Source: Food Research International, Volume 200Author(s): Hengxun Lin, Yong Chen, Yiping Yang, Liye Cui, Guangyu Wu, Prince Chisoro, Xiangning Chen, Xia Li, Chunhui Zhang, Christophe Blecker

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