Order Article Reprints

Zhu M-M, Peng Z-Y, Lu S, He H-J, Kang Z-L, Ma H-J, Zhao S-M, Wang Z-R. Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods. Foods. 2020; 9(1):26. https://doi.org/10.3390/foods9010026

Zhu, Ming-Ming, Ze-Yu Peng, Sen Lu, Hong-Ju He, Zhuang-Li Kang, Han-Jun Ma, Sheng-Ming Zhao, and Zheng-Rong Wang. 2020. "Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods" Foods 9, no. 1: 26. https://doi.org/10.3390/foods9010026

Zhu, M.-M., Peng, Z.-Y., Lu, S., He, H.-J., Kang, Z.-L., Ma, H.-J., Zhao, S.-M., & Wang, Z.-R. (2020). Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods. Foods, 9(1), 26. https://doi.org/10.3390/foods9010026