Cryogel Addition Effect on Ultrasound-Assisted Thawing of Pork Meat
The use of new technologies that allow for improving conventional food preservation processes is what the industry has been adopting in recent decades, with high-intensity ultrasound (US) and the application of cryoprotectant agents (cryogels) being those that have become more relevant today. For th...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/ijfo/9662782 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|