Physicochemical and microbiological characteristics of beef treated with high‐intensity ultrasound and stored at 4 °C

E-ISSN： 1097-0010|95|12|2487-2493

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.95, Iss.12, 2015-09, pp. : 2487-2493

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of Modified Atmospheric Packaging on Physicochemical, Sensory and Microbiological Properties of Spray‐Dried Seabuckthorn Fruit Juice Powder Stored in Metallized Polyester Pouch at Room Temperature

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 39, Iss. 3, 2015-06 ,pp. : 231-238

John Wiley & Sons Inc

Access to resources Recommend Favorite

High‐ but not low‐intensity light leads to oxidative stress and quality loss of cold‐stored baby leaf spinach

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 95, Iss. 9, 2015-07 ,pp. : 1821-1829

John Wiley & Sons Inc

Access to resources Recommend Favorite

Physicochemical properties, structural properties, and in vitro digestibility of pea starch treated with high hydrostatic pressure

STARCH / STAERKE, Vol. 70, Iss. 1-2, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Influence of Xanthan Gum on the Structural Characteristics of Myofibrillar Proteins Treated by High Pressure

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 3, 2015-03 ,pp. : C522-C531

John Wiley & Sons Inc

Access to resources Recommend Favorite

Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C

JOURNAL OF FOOD SCIENCE, Vol. 52, Iss. 3, 1987-05 ,pp. : 533-536

John Wiley & Sons Inc

Access to resources Recommend Favorite