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

Published 2013 View Full Article

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