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Underlying formation mechanisms of ultrasound-assisted brined porcine meat: The role of physicochemical modification, myofiber fragmentation and histological organization.
Jin, Guofeng; Liu, Yuanyi; Zhang, Yan; Li, Chengliang; He, Lichao; Zhang, Yuemei; Wang, Ying; Cao, Jinxuan.
Afiliação
  • Jin G; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
  • Liu Y; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
  • Zhang Y; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
  • Li C; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
  • He L; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
  • Zhang Y; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
  • Wang Y; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
  • Cao J; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: caojinxuan@btbu.edu.cn.
Ultrason Sonochem ; 94: 106318, 2023 Mar.
Article em En | MEDLINE | ID: mdl-36753829
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fibras Musculares Esqueléticas / Carne Limite: Animals Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fibras Musculares Esqueléticas / Carne Limite: Animals Idioma: En Ano de publicação: 2023 Tipo de documento: Article