Author:
Gambuteanu Corina,Alexe Petru
Publisher
Springer Science and Business Media LLC
Reference27 articles.
1. Ashokkumar M, Sunartio D, Kentish S, Mawson R, Simons L, Vilkhu K, Versteeg C (2008) Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system. Innov Food Sci Emerg Technol 9(2):155–160
2. Chang H, Xu X, Zhou G, Li C, Huang M (2009) Effects of characteristics changes of collagen on meat physicochemical properties of beef semitendinosus muscle during ultrasonic processing. Food Bioprocess Technol 5:285–295
3. Dolatowski Z, Stasiak DM, Latoch A (2000) Effect of ultrasound processing of meat before freezing on its texture after thawing. Electron J Pol Agric Univ 3(2) http://www.ejpau.media.pl
4. Fernandez PP, Sanz PD, Molina-Garcıa AD, Otero L, Guignon B, Vaudagna SR (2007) Conventional freezing plus high pressure–low temperature treatment: physical properties, microbial quality and storage stability of beef meat. Meat Sci 77:616–625
5. Gonzalez-Sanguinetti S, Anon MC, Calvelo A (1985) Effect of thawing rate on the exudates production of frozen beef. J Food Sci 50:697–700
Cited by
62 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献