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1.
Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chilling.
Int J Food Microbiol
; 301: 27-33, 2019 Jul 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-31082697
2.
Application of ultrasound in chicken breast during chilling by immersion promotes a fast and uniform cooling.
Food Res Int
; 109: 59-64, 2018 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-29803488
3.
Application of electrolyzed water for improving pork meat quality.
Food Res Int
; 100(Pt 1): 757-763, 2017 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-28873747
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