Static magnetic field combined with phased cooling could maintain the supercooling state to improve the quality of pork during −4 °C storage

Food Chemistry 2026

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Authors: Shuang Teng, Jingwen Li, Haoquan Liu, Keping Ye

DOI: 10.1016/j.foodchem.2026.148116

Cited by: 2

References: 36

Fields of Study & Subjects

Meat and Animal Product Quality Food Drying and Modeling Proteins in Food Systems

References 36