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Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein

Zhong-Wei Wu; Xue-Yan Shang; Qin Hou; Jing-Guo Xu; Zhuang-Li Kang; Han-Jun Ma
Meat Science · Vol. 212 · pp. 109465 · 2024
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Bibliographic Information

JournalMeat Science
PublisherElsevier
Publication Date2024-06-01
Publication Year2024
Volume212
Pages109465
Document TypeJournal Article
eISSN0309-1740
DOI10.1016/j.meatsci.2024.109465
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1977-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03091740
Publisher PageOpen Publisher Page
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