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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| Muut tekijät: | , , , , , |
| Aineistotyyppi: | Capítulo de libro |
| Kieli: | spa |
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INTECH Open
2018
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| Aiheet: | |
| Linkit: | 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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