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Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects.

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Bibliographic Details
Title: Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects.
Authors: Barretto, Tiago Luis1,2 (AUTHOR), Sanches, Marcio Augusto Ribeiro1 (AUTHOR), Pateiro, Mirian3 (AUTHOR), Lorenzo, Jose Manuel3,4 (AUTHOR), Telis-Romero, Javier1 (AUTHOR), da Silva Barretto, Andrea Carla1 (AUTHOR) andrea.carla@unesp.br
Source: Food Reviews International. 2023, Vol. 39 Issue 7, p4529-4544. 16p. 4 Diagrams, 2 Charts.
Database: Hospitality & Tourism Complete
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ISSN:87559129
DOI:10.1080/87559129.2022.2028285