Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef-Reference-Cited by-同舟云学术

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

Published:2018-09 Issue: Volume:46 Page:36-45
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Zou Yunhe,Kang Dacheng,Liu Rui,Qi Jun,Zhou Guanghong,Zhang Wangang

Publisher

Elsevier BV

Subject

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

Reference51 articles.

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4. Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview;Troy;Meat Sci.,2016

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