Impact of Ultrasonic Time and Marinating Temperature on the Physicochemical Properties of Guinea Pig Meat (Cavia porcellus)
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DOI: 10.3390/foods14223887
Abstract: Guinea pig (Cavia porcellus) meat is valued for its nutritional quality and ease of production. Marination is a key value-adding process, but it is limited by its long duration. Therefore, technologies that accelerate marination and… read more here.
Keywords: pig meat; meat; marination; temperature physicochemical ... See more keywords