Ultrasound application to improve meat quality
High-intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green, versatile, popular, and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanis...
Gorde:
Egile nagusia: | Janacua-Vidales, Hector |
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Beste egile batzuk: | Alarcón-Rojo, Alma D., Peña-González, Esmeralda, García-Galicia, Iván, Huerta-Jiménez, Mariana, Reyes-Villagrana, Raúl, Carrillo-López, Luis |
Formatua: | Capítulo de libro |
Hizkuntza: | spa |
Argitaratua: |
INTECH Open
2018
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Gaiak: | |
Sarrera elektronikoa: | https://doi.org/10.5772/intechopen.77973 https://www.intechopen.com/books/descriptive-food-science/ultrasound-application-to-improve-meat-quality |
Etiketak: |
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