Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation
The challenge of meat quality degradation due to transportation difficulties in high-altitude plateaus underscores the importance of an efficient thawing process for Tibetan pork to ensure its quality. This study compared four thawing methods ultrasound thawing (UT), refrigerator thawing (RT), hydro...
| الحاوية / القاعدة: | Ultrasonics Sonochemistry |
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| المؤلفون الرئيسيون: | , , , , , , , , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Elsevier
2024-11-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.sciencedirect.com/science/article/pii/S1350417724002773 |