Effects of ultrasound-assisted cooking on quality characteristics of spiced beef during cold storage
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DOI: 10.1016/j.lwt.2020.110359
Abstract: Abstract For prolonging the shelf life of spiced beef during cold storage without destroying quality characteristics, ultrasonic-assisted cooking was applied in current study. Total viable count (TVC), the thiobarbituric acid reactive substances (TBARS), total volatile… read more here.
Keywords: beef cold; assisted cooking; cold storage; spiced beef ... See more keywords