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期刊名称

food chemistry(1)

关键词

beef; static magnetic field; thawing; water status; myofibrillar proteins(1)

作者

Wang, Wenxin AND Guan, Wenqiang AND Song, Yu AND He, Xingxing AND Lin, Hengxun AND Zhang, Dequan(0)

机构

chinese acad agr sci, key lab agroprod proc, minist agr & rural affairs, inst food sci & technol, beijing 100193, peoples r china(1)
tianjin univ commerce, tianjin key lab food biotechnol, tianjin 300134, peoples r china(1)

年份

2024(1)

科研产出

条件:

资源类型: 外文期刊

作者:Wang, Wenxin(精确检索)

作者:Guan, Wenqiang(精确检索)

作者:Song, Yu(精确检索)

作者:He, Xingxing(精确检索)

作者:Lin, Hengxun(精确检索)

作者:Zhang, Dequan(精确检索)

排序方式：

1Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks

作者： Wang, Wenxin; Guan, Wenqiang; Song, Yu; He, Xingxing; Lin, Hengxun; Zhang, Dequan; SCI

机构： Tianjin Univ Commerce, Tianjin Key Lab Food Biotechnol, Tianjin 300134, Peoples R China; Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Beef; Static magnetic field; Thawing; Water status; Myofibrillar proteins

年份：2024