The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage
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چکیده
منابع مشابه
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Pistachio powder is a product used today in confectionery, ice cream, pistachio paste and other foods. Considering the higher rate of spoilage and oxidation in pistachio powder, developing methods to increase the shelf-life of this product is therefore important. In this study the effect of freezing and vacuum packaging on the quality characteristics of pistachio powder during storage was inve...
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ژورنال
عنوان ژورنال: Ultrasonics Sonochemistry
سال: 2019
ISSN: 1350-4177
DOI: 10.1016/j.ultsonch.2018.10.006