|
Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure |
|
|
|
Titel: |
Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure |
Auteur: |
Kong, Dewei Han, Rongwei Yuan, Mengdi Xi, Qian Du, Qijing Li, Peng Yang, Yongxin Rahman, S.M.E. Wang, Jun |
Verschenen in: |
Food chemistry. X |
Paginering: |
Jaargang 18 () nr. C pagina's p. |
Jaar: |
2023 |
Inhoud: |
|
Uitgever: |
The Authors |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
|
|
|
|