Low-intensity ultrasound for food research and the food industry

Food Research International

Volumn 37, Issue 6, 2004, Pages 535-536

  Scanlon, Martin G ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 2642587582     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.03.004     Document Type: Editorial

References (4)

1. Povey M.J.W., Scanlon M.G. Ultrasonic absorption in a polystyrene latex. Journal of Colloid and Interfacial Science. 93:1983;565-567
2. Elmehdi H.M., Page J.H., Scanlon M.G. Monitoring dough fermentation using acoustic waves. Transactions of the Institution of Chemical Engineers, Part C. 81:2003;217-223
3. Page J.H., Sheng P., Schriemer H.P., Jones I., Jing X., Weitz D.A. Group velocity in strongly scattering media. Science. 271:1996;634-637
4. Povey M.J.W. Ultrasonic techniques for fluids characterization. 1997;Academic Press, San Diego