Ultrasound-assisted immersion freezing method as a new strategy to improve the quality and microstructure of Chinese beef stewed dishes
Prepared dishes, as a technological extension of pre-conditioned foods and representative products of the central kitchen, are becoming a major part of people’s daily diets. However, the problem of dish quality deterioration owing to freezing in the frozen supply chain has not yet been addressed, an...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S135041772500152X |
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