Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Topics & Concepts
Food scienceUltrasonic sensorUltrasoundWater holding capacityTendernessMoistureMicrostructureChemistryMaterials scienceComposite materialMedicineCrystallographyRadiologyMeat and Animal Product QualityRadiation Effects and DosimetryMicrobial Inactivation Methods