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Effects of Ultrasound Pretreatment and Ageing Processing on Quality and Tenderness of Pork Loin

by C.K. Yeung and S.C. Huang

Journal of Food and Nutrition Research. 2017, 5(11), 809-816. DOI: 10.12691/jfnr-5-11-3
Pub. Date: October 28, 2017Views: 21311 Downloads: 19996Like: 2

meat product physical tenderization texture shear force cooking loss sensory

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