The study of changes in raw meat salting using acoustically activated brine

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Olga Krasulya1, Lina Tsirulnichenko2, Irina Potoroko2

  • 1Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Russia.

Ultrasonics Sonochemistry
|October 3, 2018
PubMed

Keywords:
Activated fluid mediumsCavitationFood acoustic chemistryMicrostructural changesNMR-water relaxationPorkSalting

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