Ultrasound been gaining ground in the food industry to ensure the preservation of food, however it may affect its properties. The effect of ultrasound exposure time to on the color and the texture (TPA) profile of pork was studied. Cuts of pork leg were characterized and underwent ultrasound (37 kHz...
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https://revistas.sena.edu.co/index.php/int/article/view/1117 |
