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    The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes

    The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes by K. Kawamura, D. Ma, D.U. Ahn, H.-S. Seo, V. Hogan, L.N. Stephens, J. Moallem, J.W. Jin, I. Kang

    Published 2025-06-01
    Subjects: “…Hot water spray…”
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