Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03515-9.pdf
Reference31 articles.
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2. Bakhsh, A., Lee, S.-J., Lee, E.-Y., Hwang, Y.-H., Joo, S.-T., Bakhsh, A., Lee, S.-J., Lee, E.-Y., Hwang, Y.-H., Joo, S.-T., & Liceaga, A. M. (2021). Characteristics of beef patties substituted by different levels of textured vegetable protein and taste traits assessed by electronic tongue system. Foods, 10(11), 2811. https://doi.org/10.3390/FOODS10112811
3. Bernardo de A, Y. A., do Rosario, D. K. A., & Conte-Junior, C. A. (2023). Principles, application, and gaps of high-intensity ultrasound and high-pressure processing to improve meat texture. Foods, 12(3), 476. https://doi.org/10.3390/FOODS12030476/S1
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