Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat-Reference-Cited by-同舟云学术

Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat

Published:2020-01 Issue: Volume:60 Page:104808
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Xiong Guoyuan,Fu Xiaoyi,Pan Dongmei,Qi Jun,Xu Xinglian,Jiang Xuejuan

Funder

Anhui Provincial Major Science and Technology Special Projects

Anhui Provincial Key Study and Development Projects

Natural Science Research Key Projects of Colleges

Universities in Anhui Province

Anhui Provincial Poultry Technology System

Publisher

Elsevier BV

Subject

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

Reference33 articles.

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4. NaCl content and temperature effects on moisture diffusivity in the Gluteus medius muscle of pork ham;Gou;Meat Sci.,2003

5. High pressure processing of dry-cured ham: ultrastructural and molecular changes affecting sodium and water dynamics;Picouet;Innovative Food Sci. Emerg. Technol.,2012

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