Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents.
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DOI: 10.1016/j.foodchem.2021.129031
Abstract: The current study was conducted to investigate the effect of different high intensity ultrasound (HIU) amplitudes on the gelation properties of wooden breast (WB) meat batter prepared with 1% and 2% NaCl. Results indicated that… read more here.
Keywords: properties wooden; high intensity; intensity ultrasound; hiu ... See more keywords