Effects of different raw thawing methods on the quality of sauce marinated beef
To obtain the optimal thawing method for raw materials, the effects of four techniques, namely air thawing, hydrostatic thawing, ultrasonic thawing, and microwave thawing on the effect of frozen beef raw materials and the quality of sauce marinated beef were investigated. By measuring the yield, che...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225003579 |
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