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Ultrasonic characterization of pork meat salting

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Ultrasonic characterization of pork meat salting

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García Pérez, JV.; Prados Pedraza, MD.; Pérez-Muelas Picón, MN.; Carcel Carrión, JA.; Benedito Fort, JJ. (2012). Ultrasonic characterization of pork meat salting. IOP: Materials Science and Engineering. 42:1-4. doi:10.1088/1757-899X/42/1/012043

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/30296

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Title: Ultrasonic characterization of pork meat salting
Author: García Pérez, José Vicente PRADOS PEDRAZA, MARTA DE Pérez-Muelas Picón, Mª Nieves Cárcel Carrión, Juan Andrés Benedito Fort, José Javier
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Salting process plays a key role in the preservation and quality of dry-cured meat products. Therefore, an adequate monitoring of salt content during salting is necessary to reach high quality products. Thus, the main ...[+]
Copyrigths: Reconocimiento (by)
Source:
IOP: Materials Science and Engineering. (issn: 1757-8981 ) (eissn: 1757-899X )
DOI: 10.1088/1757-899X/42/1/012043
Publisher:
IOP Publishing: Conference Series
Publisher version: http://dx.doi.org/10.1088/1757-899X/42/1/012043
Type: Artículo

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