[HTML][HTML] Effects of water or brine immersion thawing combined with ultrasound on quality attributes of frozen pork loin
GP Hong, JY Chun, YJ Jo, MJ Choi - Korean journal for food …, 2014 - ncbi.nlm.nih.gov
This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
[PDF][PDF] Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin
GP Hong, JY Chun, YJ Jo, MJ Choi - Korean J. Food Sci. An. Vol, 2014 - Citeseer
This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin
GP Hong, JY Chun, YJ Jo, MJ Choi - Food Science of Animal …, 2014 - koreascience.kr
This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin
GP Hong, JY Chun, YJ Jo, MJ Choi - 한국축산식품학회지, 2014 - dbpia.co.kr
This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin
GP Hong, JY Chun, YJ Jo… - Food Science of Animal …, 2014 - scholar.kyobobook.co.kr
This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin
GP Hong, YJ Jo - 한국축산식품학회지, 2014 - kiss.kstudy.com
This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin.
GP Hong, JY Chun, YJ Jo, MJ Choi - Korean Journal for Food …, 2014 - europepmc.org
This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin
GP Hong, JY Chun, YJ Jo… - Food Science of Animal …, 2014 - oldkmbase.medric.or.kr
This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin
GP Hong, JY Chun, YJ Jo… - Korean journal for food …, 2014 - pubmed.ncbi.nlm.nih.gov
This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin
GP Hong, JY Chun, YJ Jo, MJ Choi - Korean journal for food science …, 2014 - kiss.kstudy.com
This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …
combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork …