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Ultrasound-Assisted Salt Penetration in Sauced Duck: Insights from LF-NMR and MRI Combined Analysis

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Pubblicato in:Foods vol. 14, no. 20 (2025), p. 3553-3565
Autore principale: Wang, Xiangyu
Altri autori: Xia Chenlan, Li, Huimin, Sun Yangying, Pan Daodong, He, Jun
Pubblicazione:
MDPI AG
Soggetti:
China
Curing
Magnetic resonance imaging
Food
Aquatic birds
Color imagery
Nuclear magnetic resonance > NMR
Ultrasonic processing
Magnetic fields
Waterfowl
Image processing
Salts
Quality control
Meat
Temperature
Sensory perception
Ultrasound
Salt
Meat industry
Ultrasonic imaging
Meat processing
Accesso online:Citation/Abstract
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