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Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles. In LWT- Food Science and Technology, 124, April 2020, 109140 by Xin Du, Peng Chang, et al..(2020)
Effect of antifreeze protein on the quality and microstructure of frozen chicken breasts. IN Food Chem on 2023 Mar 15 by Junlin Chen, Yaqi Fan, Xingguo Zhang, etal.. (2023)