Impact of Freezing and Thawing Methods on the Quality, Oxidation, and Microstructure of Goat Meat.
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| Title: | Impact of Freezing and Thawing Methods on the Quality, Oxidation, and Microstructure of Goat Meat. |
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| Authors: | Muhammad, Muhammad Sardar1, Sabow, Azad Behnan1, azad1979sabow@yahoo.comazad.sabow@su.edu.krd |
| Source: | Journal of Food Process Engineering; Jun2026, Vol. 49 Issue 6, p1-17, 17p |
| Database: | Applied Science & Technology Source |
| ISSN: | 01458876 |
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| DOI: | 10.1111/jfpe.70632 |
