Mitigation of mechanical damage and protein deterioration in giant river prawn (Macrobrachium rosenbergii) by multi-frequency ultrasound-assisted immersion freezing

作者：Wanjun Xu, Yulong Bao, Hao Gou, Baoguo Xu, Hui Hong, Ruichang Gao · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.140324 · 被引用次数：23 · 研究领域：Meat and Animal Product Quality、Physiological and biochemical adaptations、Freezing and Crystallization Processes