Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure-Reference-Cited by-同舟云学术

Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure

Published:2021-01 Issue: Volume:70 Page:105345
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Guo Zonglin,Ge Xiangzhen,Yang Lihua,Ma Guoyuan,Ma Jibing,Yu Qun-li,Han Ling

Funder

Fostering Foundation for the Excellent Ph.D. Dissertation of Gansu Agricultural University

National Natural Science Foundation of China

China Agriculture Research System

Publisher

Elsevier BV

Subject

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

Reference57 articles.

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3. Tenderization of yak meat by the Combination of papain and high-pressure processing treatments;Ma;Food Bioprocess Technol.,2019

4. Contested understandings of yaks on the eastern Tibetan Plateau: market logic, Tibetan Buddhism and indigenous knowledge;Gaerrang;Area,2017

5. Microwave-assisted thawing and tempering;James;Microwave Process. Foods,2017

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