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Advances in the Ultrasound Characterization Of Dry-Cured Meat Products

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Advances in the Ultrasound Characterization Of Dry-Cured Meat Products

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Corona Jimenez, E.; García Pérez, JV.; Gómez Álvarez-Arenas, TE.; Watson, N.; Povey, MJ.; Benedito Fort, JJ. (2013). Advances in the Ultrasound Characterization Of Dry-Cured Meat Products. Journal of Food Engineering. 119(3):464-470. doi:10.1016/j.jfoodeng.2013.06.023

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Title: Advances in the Ultrasound Characterization Of Dry-Cured Meat Products
Author: Corona Jiménez, Edith García Pérez, José Vicente Gómez Álvarez-Arenas, Tomas E. Watson, Nicholas Povey, Malcolm J.W. Benedito Fort, José Javier
UPV Unit: 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] In this work, the feasibility of using non-contact ultrasonic techniques (air-coupled and scanning acoustic microscopy, SAM) for characterizing different dry-cured meat products was assessed. Air-coupled ultrasonic ...[+]
Subjects: Ultrasound , Air-coupled , Scanning acoustic microscopy , Dry-cured meat products
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2013.06.023
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.jfoodeng.2013.06.023
Project ID:
Ministerio de Economía y Competitividad, Spain [RTA 2010-00029-C04-02] [DPI 2011-22438]
Thanks:
The authors acknowledge the financial support from the "Ministerio de Economia y Competitividad" in Spain through the Projects RTA 2010-00029-C04-02 and DPI2011-22438.
Type: Artículo

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