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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...
Uloženo v:
| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2013
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| Témata: | |
| On-line přístup: | 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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