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Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced‑sodium pork by modifying salt-soluble proteins

Qiong Pan; Yu Zhou; Yu Wang; Baocai Xu; Peijun Li; Conggui Chen
Food Chemistry · Vol. 453 · pp. 139704 · 2024

Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-09-01
Publication Year2024
Volume453
Pages139704
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.139704
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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