Application of ultrasound technology in processing of ready-to-eat fresh food: A review-Reference-Cited by-同舟云学术

Application of ultrasound technology in processing of ready-to-eat fresh food: A review

Published:2020-05 Issue: Volume:63 Page:104953
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Chen Fengying,Zhang Min,Yang Chao-hui

Funder

National Key R&D Program of China

111 Project

Yangzhou City Agricultural Key R&D Program

National First-class Discipline Program of Food Science and Technology

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference155 articles.

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4. Trends in processing technologies for dried aquatic products;Wang;Drying Technol.,2011

5. Effects of high pressure argon treatments on the quality of fresh-cut apples at cold storage;Wu;Food Control,2012

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