Open AccessThe effect of vibration massage on the salting process of ostrich meat
Author(s) -
Valentyna Israelian,
Igor Palamarchuk,
Sedat Sevin,
Nataliia Holembovska,
Nataliia Prokopenko,
Anastasiіa Ivaniuta,
Oleksandra Shynkaruk,
Yaroslav Rudyk,
Dmytro Nosevych,
Nina Tverezovska
Publication year - 2022
Publication title -
potravinarstvo slovak journal of food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.259
H-Index - 12
eISSN - 1338-0230
pISSN - 1337-0960
DOI - 10.5219/1775
Subject(s) - vibration , kinematics , oscillation (cell signaling) , work (physics) , energy consumption , process (computing) , salting , mechanism (biology) , mechanical engineering , computer science , mechanics , engineering , acoustics , physics , chemistry , food science , biochemistry , electrical engineering , classical mechanics , quantum mechanics , operating system
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom