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Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters.
Kang, Zhuang-Li; Shang, Xue-Yan; Li, Yan-Ping; Ma, Han-Jun.
Afiliação
  • Kang ZL; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China. Electronic address: kzlnj1988@163.com.
  • Shang XY; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
  • Li YP; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
  • Ma HJ; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
Ultrason Sonochem ; 89: 106150, 2022 Sep.
Article em En | MEDLINE | ID: mdl-36063789
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Carne Vermelha / Carne de Porco Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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XML
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Carne Vermelha / Carne de Porco Idioma: En Ano de publicação: 2022 Tipo de documento: Article