The combined effect of ultrasound treatment and leek (Allium ampeloprasum) extract on the quality properties of beef

Author:

Mehrabani Ali,Jebelli Javan Ashkan,Hesarinejad Mohammad AliORCID,Mahdavi Ali,Parsaeimehr Mahnoosh

Funder

Semnan University

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference67 articles.

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4. Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product;Aminlari;Journal of Food Science,2009

5. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat,2016

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