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[해외논문] Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami

Food research international, v.106, 2018년, pp.363 - 373  

de Lima Alves, Larissa (Corresponding author.) ,  Stefanello da Silva, Marianna ,  Martins Flores, Diego Rafael ,  Rodrigues Athayde, Dirceu ,  Roggia Ruviaro, Amanda ,  da Silva Brum, Débora ,  Fagundes Batista, Vanessa Sabrina ,  de Oliveira Mello, Renius ,  Ragagnin de Menezes, Cristiano ,  Bastianello Campagnol, Paulo Cezar ,  Wagner, Roger ,  Smanioto Barin, Juliano ,  Cichoski, Alexandre José

Abstract AI-Helper 아이콘AI-Helper

Abstract Italian salami were sonicated in different times (0, 3, 6 and 9min) using ultrasound bath (US, 25kHz). The effect of sonication on microbial growth (lactic acid bacteria and Micrococcaceae), lipid and protein oxidation, total heme pigments (THP), non heme iron (NHI) and metmyoglobin (MMb) ...

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