Ozone-Microbubble-Washing with Domestic Equipment: Effects on the Microstructure, and Lipid and Protein Oxidation of Muscle Foods

This study aimed to compare ozone-microbubble-washing (OM) performed by domestic equipment with conventional water-washing (CW) regarding resultant quality attributes of muscle foods. For this purpose, muscle microstructure and lipid and protein oxidation were evaluated in pork and fish samples afte...

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Egile Nagusiak:	Mei-Hui Pian, Lu Dong, Zhen-Ting Yu, Fan Wei, Chun-Yang Li, Dan-Cai Fan, Shi-Jie Li, Yan Zhang, Shuo Wang
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2022-03-01
Saila:	Foods
Gaiak:	ozone-microbubbles-washing ozone domestic ozone equipment washing treatment pork fish
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/11/7/903
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