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Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle
The objective of the present study was to analyses technological and textural properties of pork thawed by low intensity ultrasound compared to meat thawed conventionally in air (control) or by immersion in water. The pork thawing was done by means of a generator of constant frequency, with adjustin...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4375185/ https://ncbi.nlm.nih.gov/pubmed/25829593 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1204-7 |
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