Ultrasound-enhanced mass transfer in Halal compared with non-Halal chicken

Journal of the Science of Food and Agriculture

Volumn 91, Issue 1, 2011, Pages 130-133

  Leal Ramos, Martha Y ^a   Alarcon Rojo, Alma D ^a   Mason, Timothy J ^b   Paniwnyk, Larysa ^b   Alarjah, Mohammed ^b  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b Faculty of Engineering and Computing   (United Kingdom)

Author keywords

Halal chicken; Marination; Mass transfer; Power ultrasound

Indexed keywords

COLORING AGENT; METHYLENE BLUE;

ANIMAL; ARTICLE; CHICKEN; ECHOGRAPHY; FOOD HANDLING; MEAT; METHODOLOGY; PERMEABILITY; RELIGION; SPECTROSCOPY;

ANIMALS; CHICKENS; COLORING AGENTS; FOOD TECHNOLOGY; ISLAM; MEAT; METHYLENE BLUE; PERMEABILITY; SPECTRUM ANALYSIS; ULTRASONOGRAPHY;

EID: 78649400873     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4162     Document Type: Article

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