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

Detalhes bibliográficos
Autores: Zhang, Jian, Toldrá Vilardell, Fidel, Kang, Dacheng, Zhou, Lei, Wang, Jingyu, Zhang, Wangang, Hu, Yonghong
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2024
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/376370
Acesso em linha:http://hdl.handle.net/10261/376370
https://api.elsevier.com/content/abstract/scopus_id/85210035484
Access Level:acceso abierto
Palavra-chave:Ultrasound
Cavitation effect
Meat and meat product
Preponderance
meat products
ultrasound
Descrição
Resumo: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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