Thawing of goose meat by simultaneous dual frequency ultrasound for process efficiency: Thawing rate, quality attributes, structural characteristics
Wangbin Shi, Yang Wang, Xingyu Chen, Haochen Hu, Xi Chen, Benjamin Kumah Mintah, Mokhtar Dabbour, Xiangren Meng, Zhaoli Zhang, Ronghai He, Haile Ma
Topics & Concepts
GooseQuality (philosophy)Food scienceBiologyPhysicsPaleontologyQuantum mechanicsMeat and Animal Product QualityMicrobial Inactivation MethodsFood Industry and Aquatic Biology