Effects of supercooling, sub-freezing, and deep-freezing pre-cooling on color, pH, shear force, sensory quality, and myofibrillar protein properties of beef during expanded polystyrene-based distribution.
- DOI
- 10.1007/s44463-026-00083-8
- Published
- 2026 Jul 24
- Container
- Food science of animal resources
- Publisher
- Not recorded
- Open access
- yes
Credibility signals
limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1007/s44463-026-00083-8,
title = {Effects of supercooling, sub-freezing, and deep-freezing pre-cooling on color, pH, shear force, sensory quality, and myofibrillar protein properties of beef during expanded polystyrene-based distribution.},
author = {Tang Y and Sun D and Li Q and Zhang J and Mu B and Li H and Li T and Piao C and Feng J and Li G and Wang J},
year = {2026},
journal = {Food science of animal resources},
doi = {10.1007/s44463-026-00083-8},
url = {https://doi.org/10.1007/s44463-026-00083-8}
}RIS
TY - JOUR TI - Effects of supercooling, sub-freezing, and deep-freezing pre-cooling on color, pH, shear force, sensory quality, and myofibrillar protein properties of beef during expanded polystyrene-based distribution. AU - Tang Y AU - Sun D AU - Li Q AU - Zhang J AU - Mu B AU - Li H AU - Li T AU - Piao C AU - Feng J AU - Li G AU - Wang J PY - 2026 JO - Food science of animal resources DO - 10.1007/s44463-026-00083-8 UR - https://doi.org/10.1007/s44463-026-00083-8 ER -
APA
Y, T., D, S., Q, L., J, Z., B, M., H, L., T, L., C, P., J, F., G, L., & J, W. (2026). Effects of supercooling, sub-freezing, and deep-freezing pre-cooling on color, pH, shear force, sensory quality, and myofibrillar protein properties of beef during expanded polystyrene-based distribution.. Food science of animal resources. https://doi.org/10.1007/s44463-026-00083-8
Source records
- pubmed · retrieved 2026-11-10T14:40:02.021Z