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Table 3. Effect of Ultrasound Treatment(2200 W) and Aging on Sensory Evalutaion of Pork Loin. (Mean ± SD, n = 10)
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
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