4.4 Article

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

Related references

Note: Only part of the references are listed.
Article Agriculture, Dairy & Animal Science

Preferencias de consumidores y disponibilidad a pagar por atributos de calidad en carne de conejo orgánico

José Luis Jaramillo Villanueva et al.

Revista Mexicana de Ciencias Pecuarias (2017)

Article Food Science & Technology

Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration

Da-cheng Kang et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

Article Engineering, Chemical

Effect of temperature on nitrite and water diffusion in pork meat

J. Gomez et al.

JOURNAL OF FOOD ENGINEERING (2015)

Article Food Science & Technology

Low-temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties

Cesar Ozuna et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)

Article Food Science & Technology

The use of power ultrasound for accelerating the curing of pork

C. K. McDonnell et al.

MEAT SCIENCE (2014)

Article Engineering, Chemical

Mass transfer dynamics during the acidic marination of turkey meat

T. Goli et al.

JOURNAL OF FOOD ENGINEERING (2011)

Article Biochemistry & Molecular Biology

Effects of frequency and power of ultrasound on the size reduction of liposome

Tsuyoshi Yamaguchi et al.

CHEMISTRY AND PHYSICS OF LIPIDS (2009)

Article Food Science & Technology

Characterisation of volatile compounds generated in milk by high intensity ultrasound

Joerg Riener et al.

INTERNATIONAL DAIRY JOURNAL (2009)

Article Food Science & Technology

High intensity ultrasound effects on meat brining

J. A. Carcel et al.

MEAT SCIENCE (2007)

Article Engineering, Chemical

Diffusion of sodium chloride in pork tissue

N. Graiver et al.

JOURNAL OF FOOD ENGINEERING (2006)

Article Food Science & Technology

The tenderisation of shin beef using a citrus juice marinade

RM Burke et al.

MEAT SCIENCE (2003)

Article Engineering, Chemical

Salt diffusivities and salt diffusion in farmed Atlantic salmon muscle as influenced by rigor mortis

DH Wang et al.

JOURNAL OF FOOD ENGINEERING (2000)