High intensity ultrasound effects on meat brining

Author:

Cárcel J.A.,Benedito J.,Bon J.,Mulet A.

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Kinetics of osmotic dehydration of red bell peppers as influenced by pulsed electric field pre-treatment;Ade-Omowaye;Food Research International,2003

2. Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey;Alissandrakis;Food Chemistry,2003

3. AOAC. (1997). Official methods of analysis of AOAC international, 16th ed., 3rd revision, March.

4. Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation;Barat;Meat Science,2006

5. Dosimetry for power ultrasound and sonochemistry;Berlan,1996

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