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Mono-frequency ultrasonic-assisted thawing of frozen goose meat: Influence on thawing efficiency, product quality and microstructure
This study aimed to investigate the influences of mono-ultrasound assisted thawing on the thawing efficiency, product quality and conformational characteristics of frozen goose meat. The thawing time, thawing loss, muscle quality, and microstructure of frozen goose meat were studied. The results dis...
Autores principales: | Zhang, Zhaoli, Shi, Wangbin, Wang, Yang, Meng, Xiangren, Dabbour, Mokhtar, Kumah Mintah, Benjamin, Chen, Xingyu, Chen, Xi, He, Ronghai, Ma, Haile |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10320251/ https://www.ncbi.nlm.nih.gov/pubmed/37354765 http://dx.doi.org/10.1016/j.ultsonch.2023.106489 |
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