Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle

Published 2013 View Full Article

Authors

Keywords

Ultrasound, Pork, Thawing rate, DSC, Ultrastructure, Texture

Journal

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Volume 52, Issue 4, Pages 2130-2138

Publisher

Springer Nature

Online

2013-11-26

DOI

10.1007/s13197-013-1204-7

References

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