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1 Ergebnisse
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Thawing of goose meat by simultaneous dual frequency ultras..:
Shi, Wangbin
;
Wang, Yang
;
Chen, Xingyu
...
Innovative Food Science & Emerging Technologies. 92 (2024) - p. 103588 , 2024
Link:
https://doi.org/10.1016/j.ifset.2024.103588
RT Journal T1 <Title>Thawing of goose meat by simultaneous dual frequency ultrasound for process efficiency: Thawing rate, quality attributes, structural characteristics</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2024.103588&Exemplar=1&LAN=DE A1 Shi, Wangbin A1 Wang, Yang A1 Chen, Xingyu A1 Hu, Haochen A1 Chen, Xi A1 Mintah, Benjamin Kumah A1 Dabbour, Mokhtar A1 Meng, Xiangren A1 Zhang, Zhaoli A1 He, Ronghai A1 Ma, Haile PB Elsevier BV YR 2024 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 92 SP 103588 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2024.103588 DO https://doi.org/10.1016/j.ifset.2024.103588 SF ELIB - SuUB Bremen
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