Emerging Thawing Technologies for Frozen Muscle Foods: Mechanisms, Quality Impacts, and Industrial Prospects.

Wang Y, Liang Y, Huang Y, Wang LH, Sheng Q, Zhang N

DOI: 10.3390/foods15111991
Published: 2026 Jun 3
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15111991,
  title = {Emerging Thawing Technologies for Frozen Muscle Foods: Mechanisms, Quality Impacts, and Industrial Prospects.},
  author = {Wang Y and Liang Y and Huang Y and Wang LH and Sheng Q and Zhang N},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15111991},
  url = {https://doi.org/10.3390/foods15111991}
}

RIS

TY  - JOUR
TI  - Emerging Thawing Technologies for Frozen Muscle Foods: Mechanisms, Quality Impacts, and Industrial Prospects.
AU  - Wang Y
AU  - Liang Y
AU  - Huang Y
AU  - Wang LH
AU  - Sheng Q
AU  - Zhang N
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15111991
UR  - https://doi.org/10.3390/foods15111991
ER  -

APA

Y, W., Y, L., Y, H., LH, W., Q, S., & N, Z. (2026). Emerging Thawing Technologies for Frozen Muscle Foods: Mechanisms, Quality Impacts, and Industrial Prospects.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15111991

Source records

pubmed · retrieved 2026-09-26T06:40:09.125Z