TY  - GEN
AU  - Zhao,Chang-Cheng
AU  - Eun,Jong-Bang
TI  - Influence of ultrasound application and NaCl concentrations on brining kinetics and textural properties of Chinese cabbage
SN  - 1873-2828
PY  - 2018///1009
KW  - Brassica
KW  - chemistry
KW  - Cheese
KW  - Food Handling
KW  - methods
KW  - Kinetics
KW  - Salts
KW  - Sodium Chloride
KW  - Ultrasonic Waves
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.1016/j.ultsonch.2018.07.039
ER  -