超声波辅助在羊肉多次冻融中保持理化特性及减少蛋白损失的作用
古明辉,杨泽莎,马萍,葛鑫禹,刘永峰
Application of Ultrasound-Assisted Thawing in the Role of Maintaining Physicochemical Properties and Reducing Protein Loss in Mutton During Multiple Freeze-Thaw Cycles
GU MingHui,YANG ZeSha,MA Ping,GE XinYu,LIU YongFeng
中国农业科学
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2021, (18): 3970
-3983
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DOI: 10.3864/j.issn.0578-1752.2021.18.015
