HIGHLIGHTS
- who: Attribution and collaborators from the Chuzhou University, Chuzhou, China have published the Article: Effects of Different Salt Ion Concentrations in Immersion Vacuum Cooling on the Qualities of, in the Journal: Foods 2022, 11, 4063. of /2022/
- what: The aim of this study was to investigate the effects of different salt ion concentrations in the immersion solution on the cooling rate, cooling loss rate, chromatism, and textural properties of stewed chicken drumsticks during IVC.
- how: Hardness gradually decreased whereas the low-field nuclear magnetic data showed that the transverse relaxation time of free . . .
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