Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi
Thawing method for thawing device
The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets
A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality
Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure
The Thaw
A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods
Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods
Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker
For Thaw
