Physicochemical and microbiological characteristics of beef treated with high-intensity ultrasound and stored at 4 °C
Author:
Affiliation:
1. Facultad de Zootecnia y Ecología; Universidad Autónoma de Chihuahua; Perif. Fco. R. Almada km 1 Chihuahua Chih 31453 Mexico
2. Faculty of Health and Life Sciences; Coventry University; Priory Street Coventry UK
Funder
Consejo Nacional de Ciencia y Tecnología
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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5. High-power ultrasonic processing: recent developments and prospective advances;Gallego-Juarez;Phys Procedia,2010
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