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The use of power ultrasound for accelerating the curing of pork

C K McDonnell1, J G Lyng2, P Allen1

  • 1Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.

Meat Science
|June 21, 2014
PubMed

Keywords:
CuringPorkQualityUltrasound

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