Is it possible to reduce the cooking time of mortadellas...

Meat Science 2020 / 01 Vol. 159

Is it possible to reduce the cooking time of mortadellas using ultrasound without affecting their oxidative and microbiological quality?

da Silva, Jéssica Soares, Voss, Mônica, de Menezes, Cristiano Ragagnin, Barin, Juliano Smanioto, Wagner, Roger, Campagnol, Paulo Cezar Bastianello, Cichoski, Alexandre José
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Volume:
159
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2019.107947
Date:
January, 2020
File:
PDF, 561 KB
2020
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