Quality improvement of minced pork during glassy-state frozen storage with high glass transition temperature induced by tara gum

Food Research International 2026

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Authors: Xia Xiufang, Youling Feng, Tingting Zhang, Wuyun Chen, Weiwei Liang, Fangfei Li

DOI: 10.1016/j.foodres.2026.118475

Cited by: 1

References: 41

Fields of Study & Subjects

Meat and Animal Product Quality Food Drying and Modeling Microencapsulation and Drying Processes

References 41