[1] 劉瑜,李保國.解凍技術(shù)在肉制品中的應(yīng)用研究進(jìn)展[J].包裝工程,2021,42(05):65-72.DOI:10.19554/j.cnki.1001-3563.2021.05.008.

[2] 涂婷,湯曉艷,湯舒越等.不同貯藏與凍融方式對豬肉中氨基酸含量的影響[J].食品與發(fā)酵工業(yè),2021,47(20):174-179.DOI:10.13995/j.cnki.11-1802/ts.028056.

[3] 林墨,李官浩,楊慧娟等.不同解凍方式對豬肉食用品質(zhì)的影響[J].浙江農(nóng)業(yè)學(xué)報(bào),2018,30(04):666-671.

[4] 朱民望. 冷凍儲藏和反復(fù)解凍對雞肉品質(zhì)的影響研究[D].新疆農(nóng)業(yè)大學(xué),2012.

[5] 胡曉亮,王易芬,鄭曉偉等.水產(chǎn)品解凍技術(shù)研究進(jìn)展[J].中國農(nóng)學(xué)通報(bào),2015,31(29):39-46.

[6] 田金鈔,劉瑩,臧梁等.不同解凍方式對水產(chǎn)品品質(zhì)影響研究進(jìn)展[J].食品研究與開發(fā),2023,44(12):204-210.

[7] 章杰,彭新書,馬丹等.不同解凍方式對豬肉營養(yǎng)價(jià)值的影響[J].食品與發(fā)酵工業(yè),2017,43(06):203-207.DOI:10.13995/j.cnki.11-1802/ts.201706034.國家市場監(jiān)督管理總局.《餐飲服務(wù)食品安全操作規(guī)范》（2018年修訂）

[8] Slow cookers and food safety. U.S. Department of Agriculture.

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/slow-cookers-and-food-safety

[9] The Big Thaw — Safe Defrosting Methods.U.S. Department of Agriculture.

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods

[10] Turkey Basics: Safe Thawing.U.S. Department of Agriculture.

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-basics-safe-thawing