Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs

作者：Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu · 发表于：Meat Science · 年份：2023 · DOI：10.1016/j.meatsci.2023.109382 · 被引用次数：38 · 研究领域：Meat and Animal Product Quality、Radiation Effects and Dosimetry、Microbial Inactivation Methods