BIBLIOGRAPHIC RECORD

High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage

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Recorded authors
Yongzhao Bi; Yu-Long Luo; Ruiming Luo; Ji Chen; Shuang Gao; Shuang Bai; Yong-Rui Wang; Fujia Dong; Xiao-Lei Hu; Jia-Jun Guo
Source of metadata
OpenAlex
Year recorded
2022

Public identifiers and source

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Reference

Yongzhao Bi; Yu-Long Luo; Ruiming Luo; Ji Chen; Shuang Gao; Shuang Bai; Yong-Rui Wang; Fujia Dong; Xiao-Lei Hu; Jia-Jun Guo. (2022). High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage. https://openalex.org/W4287960370

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