Ultrasonic pre-treatment to boost sandiness and flavor in vacuum-cured salted yolk

International Journal of Gastronomy and Food Science 2026 Open access

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Authors: Xuhua Yang, Xiaoyu Lv, Miaomiao Zhang, Feng Zhang, Bin Xu, Jun Sun

DOI: 10.1016/j.ijgfs.2026.101474

Cited by: 0

References: 25

Fields of Study & Subjects

Meat and Animal Product Quality Microbial Inactivation Methods Proteins in Food Systems

References 25