Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasound-Reference-Cited by-同舟云学术

Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasound

Published:2022-04 Issue: Volume:85 Page:105989
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Yao Yao,Han Rong,Li Feng,Tang Juming,Jiao Yang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

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

Reference56 articles.

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2. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins;Amiri;International Journal of Biological Macromolecules,2018

3. Note: Mass Transfer Kinetics During Cod Salting Operation;Andres;Food Science and Technology International,2002

4. Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents;Aykin-Dincer;Meat Science,2018

5. Quality characteristics of cold-dried beef slices;Aykın-Dinçer;Meat Science,2019

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