Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction-Reference-Cited by-同舟云学术

Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction

Published:2018-11 Issue: Volume:145 Page:55-62
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Barretto Tiago Luis,Pollonio Marise Aparecida Rodrigues,Telis-Romero Javier,da Silva Barretto Andrea Carla^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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