- -

Ultrasonic Characterization and online monitoring of pork meat dry salting process

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Ultrasonic Characterization and online monitoring of pork meat dry salting process

Show full item record

De Prados, M.; García Pérez, JV.; Benedito Fort, JJ. (2016). Ultrasonic Characterization and online monitoring of pork meat dry salting process. Food Control. 60:646-655. doi:10.1016/j.foodcont.2015.09.009

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/112494

Files in this item

Item Metadata

Title: Ultrasonic Characterization and online monitoring of pork meat dry salting process
Author: De Prados, M. García Pérez, José Vicente Benedito Fort, José Javier
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Bearing in mind the highly variable salt content in dry-cured meat products with anatomical integrity, such as pork loin or ham, non-destructive salt content characterization and the online monitoring of dry salting ...[+]
Subjects: Ultraosound , Pork Meat , Dry salting , Online monitoring , Quality control , Salt content
Copyrigths: Reserva de todos los derechos
Source:
Food Control. (issn: 0956-7135 )
DOI: 10.1016/j.foodcont.2015.09.009
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodcont.2015.09.009
Project ID:
GV/PROMETEOII/2014/005
INST NAC DE INV. Y TECNOL. AGRARIA Y ALIMENT/RTA2013-00030-C03-02
Thanks:
This work was supported by the Spanish Ministerio de Economia y Competitividad (MINECO), Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA) and European Regional Development Fund (ERDF 2014-2020) ...[+]
Type: Artículo

This item appears in the following Collection(s)

Show full item record