Effects of different modes of ultrasonic assisted low-temperature curing on beef quality
<b>Objective:</b> This study aimed to discover a green, fast curing method for the domestic refrigerator freezer. <b>Methods:</b> Under the control of low-temperature condition, different frequency combination of ultrasonic assisted curing beef was used to study its effect on...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-10-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230928 |