Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezing - Yu Zhou; Qiong Pan; Wen Li; Lifang Zou; Qing-fei Du; Wu Wang; Cong-gui Chen (Meat Science, 2025)

Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution - Yu Zhou; Xia Yu; Ran Xiao; Li-fang Zou; Qing-fei Du; Fei Ma; Cong-gui Chen (Meat Science, 2024)