Article Versions Notes

Liu B, Liao Y-L, Jiang L-L, Chen M-M, Yang S-B. Effects of Ultrasound-Assisted Immersion Freezing on the Protein Structure, Physicochemical Properties and Muscle Quality of the Bay Scallop (Argopecten irradians) during Frozen Storage. Foods. 2022; 11(20):3247. https://doi.org/10.3390/foods11203247

Liu, Bing, You-Lin Liao, Liang-Liang Jiang, Miao-Miao Chen, and Shan-Bin Yang. 2022. "Effects of Ultrasound-Assisted Immersion Freezing on the Protein Structure, Physicochemical Properties and Muscle Quality of the Bay Scallop (Argopecten irradians) during Frozen Storage" Foods 11, no. 20: 3247. https://doi.org/10.3390/foods11203247

Liu, B., Liao, Y. -L., Jiang, L. -L., Chen, M. -M., & Yang, S. -B. (2022). Effects of Ultrasound-Assisted Immersion Freezing on the Protein Structure, Physicochemical Properties and Muscle Quality of the Bay Scallop (Argopecten irradians) during Frozen Storage. Foods, 11(20), 3247. https://doi.org/10.3390/foods11203247