Benefits of ultrasonic technology application in meat field and its influential mechanism: a review
This is an Accepted Manuscript of an article published by Taylor & Francis in Critical Reviews in Food Science and Nutrition on 21 Nov 2024, available at: https://doi.org/10.1080/10408398.2024.2429002
| Autores: | , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/376370 |
| Acceso en línea: | http://hdl.handle.net/10261/376370 https://api.elsevier.com/content/abstract/scopus_id/85210035484 |
| Access Level: | acceso abierto |
| Palabra clave: | Ultrasound Cavitation effect Meat and meat product Preponderance meat products ultrasound |
| Sumario: | This is an Accepted Manuscript of an article published by Taylor & Francis in Critical Reviews in Food Science and Nutrition on 21 Nov 2024, available at: https://doi.org/10.1080/10408398.2024.2429002 |
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