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High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics
This research aimed to evaluate the physicochemical characteristics and their relationship with sensory properties of cured porcine m. longissimus lumborum assisted by high‐intensity ultrasound (HIU, 37 kHz, 22 Wcm(−2)). An experiment was designed with three factors at two levels each: type of curin...
Gorde:
| Argitaratua izan da: | Food Sci Nutr |
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| Egile Nagusiak: | , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
John Wiley and Sons Inc.
2020
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7020317/ https://ncbi.nlm.nih.gov/pubmed/32148788 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1321 |
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