Improving porcine meat quality during freezing with agaro-oligosaccharide and pigskin collagen peptides: A study on ice recrystallization and myofibrillar proteins structure
Fuente:
Food Chemistry
Publication date: 15 June 2026Source: Food Chemistry, Volume 514Author(s): Mingming Zhu, Ketao Chen, Wang Liu, Lijie Jiang, Hanjun Ma, Hui Wang, Zhuangli Kang