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High intensity ultrasound homogenizes and improves quality ..:
Luis Manuel CARRILLO-LOPEZ
;
Lorena LUNA-RODRIGUEZ
;
Alma D. ALARCON-ROJO
.
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005026106&lng=en&tlng=en. , 2018
Link:
https://doi.org/10.1590/fst.05218
RT Journal T1 <Title>High intensity ultrasound homogenizes and improves quality of beef longissimus dorsi</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:08986c27885d49b1916519b5963e8a20&Exemplar=1&LAN=DE A1 Luis Manuel CARRILLO-LOPEZ A1 Lorena LUNA-RODRIGUEZ A1 Alma D. ALARCON-ROJO A1 Mariana HUERTA-JIMENEZ PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2018 K1 emerging technologies K1 power ultrasound K1 high intensity ultrasound K1 bacterial loads K1 meat quality K1 shelf life K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005026106&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.05218 DO https://doi.org/10.1590/fst.05218 SF ELIB - SuUB Bremen
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