Zhao, Chang-Cheng <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-2828 
<br/><br/><label>Standard No.: </label>10.1016/j.ultsonch.2018.07.039  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Brassica--chemistry<br/>Cheese<br/>Food Handling--methods<br/>Kinetics<br/>Salts--chemistry<br/>Sodium Chloride--chemistry<br/>Ultrasonic Waves