Advances in the ultrasound characterization of dry-cured meat products

Journal of Food Engineering

Volumn 119, Issue 3, 2013, Pages 464-470

  Corona, Edith ^a   Garcia Perez, Jose V ^a   Gomez Alvarez Arenas, Tomas E ^b   Watson, Nicholas ^c   Povey, Malcolm J W ^c   Benedito, Jose ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b CSIC   (Spain)

^c UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Air coupled; Dry cured meat products; Scanning acoustic microscopy; Ultrasound

Indexed keywords

AIR-COUPLED; CONTACT MEASUREMENTS; DRY-CURED MEAT PRODUCTS; HETEROGENEOUS STRUCTURES; MICROSCOPIC CHARACTERIZATION; SCANNING ACOUSTIC MICROSCOPY; ULTRASONIC TECHNIQUES; ULTRASOUND CHARACTERIZATION;

ACOUSTIC MICROSCOPES; CURING; MEATS; ULTRASONIC MEASUREMENT; ULTRASONIC TESTING; ULTRASONICS;

DRYING;

EID: 84880094343     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.06.023     Document Type: Article

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