Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
| Autor: | Zhao, Xinxin, Sun, Xiankun, Lai, Bangcheng, Liu, Rui, Wu, Mangang, Ge, Qingfeng, Yu, Hai |
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| Zdroj: | In Meat Science February 2024 208 |
| Databáze: | ScienceDirect |
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