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Figure 1
. Effect of Ultrasound Treatment (a) 300 W and (b) 2200 W on MFI of Pork Loin (Mean ± SD, n = 3)
From
Effects of Ultrasound Pretreatment and Ageing Processing on Quality and Tenderness of Pork Loin
C.K. Yeung, S.C. Huang
Journal of Food and Nutrition Research
.
2017
, 5(11), 809-816 doi:10.12691/jfnr-5-11-3
Figure
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