Effects of power ultrasound on oxidation and structure of beef proteins during curing processing. [electronic resource]

By: Contributor(s): Producer: 20180430Description: 47-53 p. digitalISSN:
  • 1873-2828
Subject(s): Online resources: In: Ultrasonics sonochemistry vol. 33
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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