Non-destructive salt content prediction in brined pork meat using ultrasound technology

Journal of Food Engineering

Volumn 154, Issue , 2015, Pages 39-48

  De Prados, M ^a   Garcia Perez J V ^a   Benedito, J ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Non destructive technology; Pork meat; Salt content prediction; Ultrasound

Indexed keywords

FORECASTING; ULTRASONICS; VELOCITY;

INDUSTRIAL QUALITY; LINEAR RELATIONSHIPS; LOW INTENSITY ULTRASOUND; NON DESTRUCTIVE; PORK MEAT; PREDICTIVE MODELING; SALT CONTENT; ULTRASOUND TECHNOLOGY;

MEATS;

EID: 84921342213     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.12.024     Document Type: Article

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