Effects of Low Frequency Ultrasound on Properties of Restructured Beef Rolls
- 1 September 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (5), 1572-1573
- https://doi.org/10.1111/j.1365-2621.1983.tb03545.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- RESTRUCTURED FRESH MEAT CUTS FROM CHILLED AND HOT PROCESSED PORKJournal of Food Science, 1979
- EFFECTS OF ULTRASONIC TREATMENT ON BINDING STRENGTH IN CURED HAM ROLLSJournal of Food Science, 1978
- MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE ULTRASTRUCTURE OF CURED PORCINE MUSCLEJournal of Food Science, 1978