Enhancing the processing efficiency, quality and storability of marinated eggs through ultrasonic/microwave combined technology
This work applied ultrasonic marinating and microwave baking technology to enhance the sensory and storage quality of marinated eggs, addressing the low efficiency, poor quality, and short storability of conventional processing methods. The results indicated that ultrasonic marinating significantly...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-07-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525005632 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|