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Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products

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Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products

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Corona Jiménez, E.; García Pérez, JV.; Ventanas Canillas, S.; Benedito Fort, JJ. (2014). Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products. Food Science and Technology International. 20(4):275-285. doi:10.1177/1082013213482915

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/80817

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Title: Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] The aim of this work was to test the feasibility of using ultrasonic measurements to estimate the fat content and identify the fat sources used in formulated dry-cured pork meat products. For that purpose, dry-cured ...[+]
Subjects: Ultrasonics , Modeling , Meat products , Non-destructive testing
Copyrigths: Cerrado
Source:
Food Science and Technology International. (issn: 1082-0132 ) (eissn: 1532-1738 )
DOI: 10.1177/1082013213482915
Publisher:
SAGE Publications (UK and US)
Publisher version: http://doi.org/10.1177/1082013213482915
Thanks:
The authors acknowledge the financial support from the 'Ministerio de Ciencia e Innovacion' in Spain (Project RTA 2010-00029-C04-02).
Type: Artículo

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