Influence of ultrasound application and NaCl concentrations on brining kinetics and textural properties of Chinese cabbage.

Zhao, Chang-Cheng

Influence of ultrasound application and NaCl concentrations on brining kinetics and textural properties of Chinese cabbage. [electronic resource] - Ultrasonics sonochemistry Dec 2018 - 137-144 p. digital

Publication Type: Journal Article

1873-2828

10.1016/j.ultsonch.2018.07.039 doi


Brassica--chemistry
Cheese
Food Handling--methods
Kinetics
Salts--chemistry
Sodium Chloride--chemistry
Ultrasonic Waves