@article{38b09b02aa96420d8e8024fd45ee064e,
title = "On the origin of thaw loss: Relationship between freezing rate and protein denaturation",
keywords = "416 Food Science, Meat, Ice crystal formation, Purge loss, Myofibril structure, DSC, STORAGE, DEFINITION, MEAT QUALITY, PORCINE LONGISSIMUS MUSCLE, STABILITY, TISSUE, WATER-HOLDING CAPACITY, ICE, MYOFIBRILLAR PROTEIN, DORSI FROZEN",
author = "Yuemei Zhang and Per Ertbjerg",
year = "2019",
month = nov,
day = "30",
doi = "10.1016/j.foodchem.2019.125104",
language = "English",
volume = "299",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "ELSEVIER SCI IRELAND LTD",
}