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Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides).
J Food Sci. 2020 Mar;85(3):582-591. doi: 10.1111/1750-3841.15029. Epub 2020 Feb 13.
J Food Sci. 2020.
PMID: 32052447
Recent Advances in Food Thawing Technologies.
Cai L, Cao M, Regenstein J, Cao A.
Cai L, et al.
Compr Rev Food Sci Food Saf. 2019 Jul;18(4):953-970. doi: 10.1111/1541-4337.12458. Epub 2019 Jun 24.
Compr Rev Food Sci Food Saf. 2019.
PMID: 33337005
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