Advances in the ultrasound characterization of dry-cured meat products
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference29 articles.
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2. Application of low intensity ultrasonics to cheese manufacturing processes;Benedito;Ultrasonics,2002
3. The use of mechanical analyses, scanning electron microscopy and ultrasonic imaging to study the effects of high-pressure processing on multilayer films;Caner;Journal of the Science of Food and Agriculture,2003
4. Ultrasonics in food processing-food quality assurance and food safety;Chandrapala;Trends in Food Science and Technology,2012
5. Ultrasonic assessment of textural changes in vacuum packaged sliced Iberian ham induced by high pressure treatment or cold storage;Corona;Meat science,2013
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