4M N Martino, L Otero, P D Sanz, N E Zaritzkya. Size and Location of Ice Crystals in Pork Frozen by High-Pressure-Assisted Freezing as Compared to Classical Methods[J]. Meat Sci,1998,50:303-313.
5Antonio D Molina-Garcia, et al. Ice Ⅵ freezing of meat:supercooling and ultrastructural studies[J]. Meat Sci, 2004,66:709-718.
6M M Farouk, K J Wieliczko,I Merts. Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef[J]. Meat Sci,2003,66:171-179.