Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure
This study aimed to investigate the influences of mono-ultrasound assisted thawing on the thawing efficiency, product quality and conformational characteristics of frozen goose meat. The thawing time, thawing loss, muscle quality, and microstructure of frozen goose meat were studied. The results dis...
Na minha lista:
| Principais autores: | , , , , , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2023-08-01
|
| coleção: | Ultrasonics Sonochemistry |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S1350417723002018 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|