Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork-Reference-Cited by-同舟云学术

Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork

Published:2021-11 Issue: Volume:79 Page:105759
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Zhang Ruyu,Zhang Jian,Zhou Lei,Wang Lin,Zhang Wangang

Funder

Jiangsu Agricultural Science and Technology Innovation Fund

Ministry of Agriculture of the People's Republic of China

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference38 articles.

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3. Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature;Kim;J. Food Sci. Technol.,2019

4. Influence of short term tumbling, salt and phosphate on cured canned pork;Ockerman;J. Food Sci.,1978

5. Effect of different tumbling marination methods and time on the water status and protein properties of prepared pork chops;Gao;Asian-Australas. J. Anim. Sci.,2015

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