Effect of Multifrequency Ultrasonic-Assisted Vacuum Cooking on the Muscle Fiber Structure and Water-Holding Capacity of Stewed Marinated Beef
CAI Huazhen, DAI Hongyu, CHEN Jiangong, LU Kaiyi, FENG Tengxun, ZHOU Di, CHEN Yang
FOOD SCIENCE . 2024, (4): 264 -270 .  DOI: 10.7506/spkx1002-6630-20230503-006