Effects of ultrasound assisted thawing on microbiological, chemical and technological properties of unpackaged pork Longissimus dorsi

Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology

Volumn 37, Issue 1, 2013, Pages 98-107

  Gambuteanu, Corina ^a   Alexe, Petru ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Firmness; Pork; Thawing; Total loss; Ultrasound

Indexed keywords

CONSTANT FREQUENCY; FIRMNESS; IMMERSION IN WATERS; LONGISSIMUS DORSI; PORK; TECHNOLOGICAL PROPERTIES; TOTAL LOSS; ULTRASOUND INTENSITY;

MEATS; ULTRASONICS;

THAWING;

EID: 84887604516     PISSN: 18435157     EISSN: 2068259X     Source Type: Journal    
DOI: None     Document Type: Article

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