Ultrasound as a potential process to tenderize beef: Sensory and technological parameters

标题
Ultrasound as a potential process to tenderize beef: Sensory and technological parameters
作者
关键词
Ultrasound, Tenderization tool, Texture profile analysis, Sensory attributes, Beef texture
出版物
ULTRASONICS SONOCHEMISTRY
Volume -, Issue -, Pages -
出版商
Elsevier BV
发表日期
2019-01-01
DOI
10.1016/j.ultsonch.2018.12.045

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