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Journal: Foods, 2022
Volume: 11
Number: 3798
3798
Article: Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin
Authors: by Sha Gu, Qiujin Zhu, Ying Zhou, Jing Wan, Linggao Liu, Yeling Zhou, Dan Chen, Yanpei Huang, Li Chen and Xiaolin Zhong
Link: https://www.mdpi.com/2304-8158/11/23/3798

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