| 000 | 01036 a2200289 4500 | ||
|---|---|---|---|
| 005 | 20250517231951.0 | ||
| 264 | 0 | _c20181009 | |
| 008 | 201810s 0 0 eng d | ||
| 022 | _a1873-2828 | ||
| 024 | 7 |
_a10.1016/j.ultsonch.2018.07.039 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aZhao, Chang-Cheng | |
| 245 | 0 | 0 |
_aInfluence of ultrasound application and NaCl concentrations on brining kinetics and textural properties of Chinese cabbage. _h[electronic resource] |
| 260 |
_bUltrasonics sonochemistry _cDec 2018 |
||
| 300 |
_a137-144 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aBrassica _xchemistry |
| 650 | 0 | 4 | _aCheese |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aKinetics |
| 650 | 0 | 4 |
_aSalts _xchemistry |
| 650 | 0 | 4 |
_aSodium Chloride _xchemistry |
| 650 | 0 | 4 | _aUltrasonic Waves |
| 700 | 1 | _aEun, Jong-Bang | |
| 773 | 0 |
_tUltrasonics sonochemistry _gvol. 49 _gp. 137-144 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.ultsonch.2018.07.039 _zAvailable from publisher's website |
| 999 |
_c28701335 _d28701335 |
||