Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations-Reference-Cited by-同舟云学术

Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations

Published:2013-11 Issue:1 Volume:119 Page:84-93
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ozuna César,Puig Ana,García-Pérez Jose V.,Mulet Antonio,Cárcel Juan A.

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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