- -

Assessing heat treatment of chicken breast cuts by impedance spectroscopy

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Assessing heat treatment of chicken breast cuts by impedance spectroscopy

Show full item record

Schmidt, F.; Fuentes López, A.; Masot Peris, R.; Alcañiz Fillol, M.; Laurindo, J.; Barat Baviera, JM. (2017). Assessing heat treatment of chicken breast cuts by impedance spectroscopy. Food Science and Technology International. 23(2):110-118. doi:10.1177/1082013216659609

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/109804

Files in this item

Item Metadata

Title: Assessing heat treatment of chicken breast cuts by impedance spectroscopy
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Ingeniería Electrónica - Departament d'Enginyeria Electrònica
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The aim of this work was to develop a new system based on impedance spectroscopy to assess the heat treatment of previously cooked chicken meat by two experiments; in the first, samples were cooked at different ...[+]
Subjects: Thermal processing , Impedance spectroscopy , Chicken , Non-destructive system
Copyrigths: Cerrado
Source:
Food Science and Technology International. (issn: 1082-0132 )
DOI: 10.1177/1082013216659609
Publisher:
SAGE Publications
Publisher version: http://doi.org/ 10.1177/1082013216659609
Thanks:
The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The authors gratefully acknowledge that the experiment reported herein was financially ...[+]
Type: Artículo

This item appears in the following Collection(s)

Show full item record