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Application of ultrasonic bath in chicken breast during chilling by immersion promotes a fast and uniform cooling
Flores, Diego Rafael Martins, Brasil, Carla Cristina Bauermann, Campagnol, Paulo Cezar Bastianello, Jacob-Lopes, Eduardo, Zepka, Leila Queiroz, Wagner, Roger, De Menezes, Cristiano Ragagnin, Barin, JuLanguage:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2018.04.022
Date:
April, 2018
File:
PDF, 948 KB
english, 2018