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...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-10-01
|
| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230928 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|