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...
| Автори: | , , |
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| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
The Editorial Office of Food and Machinery
2023-10-01
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| Серія: | Shipin yu jixie |
| Предмети: | |
| Онлайн доступ: | http://www.ifoodmm.com/spyjxen/article/abstract/20230928 |