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Springer (part of Springer Nature), Food and Bioprocess Technology, 6(8), p. 1366-1376

DOI: 10.1007/s11947-015-1496-x

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Effect of ultrasound immersion freezing on the quality attributes and water distributions of wrapped red radish

Journal article published in 2015 by Bao-Guo Xu, Min Zhang ORCID, Bhesh Bhandari ORCID, Xin-Feng Cheng, Jincai Sun
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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Abstract

The microstructures, quality attributes (drip loss, firmness, sensory evaluation, and calcium content), and water distributions of ultrasound immersion frozen red radish (wrapped or unwrapped) were investigated. The results showed that ultrasonic treatment can significantly (p