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
Application of Ultrasound-Assisted Thawing in the Role of Maintaining Physicochemical Properties and Reducing Protein Loss in Mutton During Multiple Freeze-Thaw Cycles
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 |
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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 |
| 图6 多次冻融羊肉肌纤维显微结构的变化（400×） |
| Fig. 6 Organizational structure changes of multiple freeze-thaw mutton taken under 400 times of amplification |
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