The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged
                    Pork Loin Induces Physicochemical and Oxidative Alterations

Son, Yu-Min; Lee, Eun-Yeong; Alam, AMM Nurul; Samad, Abdul; Hossain, Md Jakir; Hwang, Young-Hwa; Seo, Jeong-Keun; Kim, Chul-Beom; Choi, Jae-Ha; Joo, Seon-Tea

doi:10.5851/kosfa.2024.e26

Food Sci Anim Resour

2024

DOI: 10.5851/kosfa.2024.e26

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The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations

Yu-Min Son,

Eun-Yeong Lee,

AMM Nurul Alam

et al.

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Cited by 2 publications

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The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations

Cited by 2 publications

References 54 publications

Synergistic effects of gamma irradiation and butylated hydroxyanisole on the sensory, physicochemical, and microbiological quality of beef

Synergistic effects of gamma irradiation and butylated hydroxyanisole on the sensory, physicochemical, and microbiological quality of beef

Synergistic effect of Jeju lava sea water and high-intensity ultrasound on the quality characteristics of Jeju black pig during dry aging

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