Ultrasound for improving the preservation of chicken meat
Author:
Affiliation:
1. Universidad Autónoma de Chihuahua, México
2. Coventry University, United Kingdom
3. Universidad Autónoma de Chihuahua, México; Consejo Nacional de Ciencia y Tecnología, México
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39s1/0101-2061-cta-fst39017.pdf
Reference42 articles.
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3. Processing of soft hispanic cheese (“queso fresco”) using thermo-sonicated milk: a study of physicochemical characteristics and storage life;Bermúdez-Aguirre D.;Journal of Food Science,2010
4. Fate of food-associated bacteria in pork as affected by marinade, temperature, and ultrasound;Birk T.;Journal of Food Protection,2009
5. Impact of ultrasound on dairy spoilage microbes and milk components;Cameron M.;Dairy Science & Technology,2009
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