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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.
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
FullText Text:
  Availability: 0
Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 194869678
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Impact of Freezing and Thawing Methods on the Quality, Oxidation, and Microstructure of Goat Meat.
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  Data: <searchLink fieldCode="AU" term="%22Muhammad%2C+Muhammad+Sardar%22">Muhammad, Muhammad Sardar</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AU" term="%22Sabow%2C+Azad+Behnan%22">Sabow, Azad Behnan</searchLink><relatesTo>1</relatesTo>, <i>azad1979sabow@yahoo.comazad.sabow@su.edu.krd</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Process+Engineering%22">Journal of Food Process Engineering</searchLink>; Jun2026, Vol. 49 Issue 6, p1-17, 17p
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=194869678
RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1111/jfpe.70632
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      – Code: eng
        Text: English
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        PageCount: 17
        StartPage: 1
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      – TitleFull: Impact of Freezing and Thawing Methods on the Quality, Oxidation, and Microstructure of Goat Meat.
        Type: main
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            NameFull: Muhammad, Muhammad Sardar
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            NameFull: Sabow, Azad Behnan
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            – D: 01
              M: 06
              Text: Jun2026
              Type: published
              Y: 2026
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              Value: 49
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            – TitleFull: Journal of Food Process Engineering
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