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...

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Gorde:
Xehetasun bibliografikoak
Egile nagusia: Janacua-Vidales, Hector
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
Gaiak:
Sarrera elektronikoa:https://doi.org/10.5772/intechopen.77973
https://www.intechopen.com/books/descriptive-food-science/ultrasound-application-to-improve-meat-quality
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