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pro vyhledávání: '"Brine activation"'
Autor:
Olga Krasulya, Anastasiya Smirnova, Vladimir Bogush, Natalia Shlenskaya, Natalia Vostrikova, Srinivas Mettu
Publikováno v:
Ultrasonics Sonochemistry, Vol 71, Iss , Pp 105363- (2021)
We studied the effect of ultrasonic activation of brine (3%) during salting on the degree of stability of colour parameters of pork with normal (NOR) and abnormal course of autolysis in the CIE Lab colour space. The mechanism of stabilisation of the
Externí odkaz:
https://doaj.org/article/0bd51bfd27eb435eafebf04512f416a2
Autor:
Srinivas Mettu, Anastasiya Smirnova, Vladimir Bogush, Natalia L. Vostrikova, Olga Krasulya, Natalia Shlenskaya
Publikováno v:
Ultrasonics Sonochemistry, Vol 71, Iss, Pp 105363-(2021)
Ultrasonics Sonochemistry
Ultrasonics Sonochemistry
Graphical abstract
Highlights • The use of immersed and flow-through type sonication of brine for stabilizing the color of pork meat was investigated. • An immersion-type ultrasonic activation of brine was found to be effective in stabilizin
Highlights • The use of immersed and flow-through type sonication of brine for stabilizing the color of pork meat was investigated. • An immersion-type ultrasonic activation of brine was found to be effective in stabilizin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ce9f88d5e8ae8a9b2cde0aa4c3bbd0b
http://www.sciencedirect.com/science/article/pii/S1350417720316679
http://www.sciencedirect.com/science/article/pii/S1350417720316679
Akademický článek
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