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Wiley Open Access, Food Science and Nutrition, 2(8), p. 786-795, 2020

DOI: 10.1002/fsn3.1321

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High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics

Journal article published in 2020 by German Contreras‐Lopez, Andrea Carnero‐Hernandez, Mariana Huerta‐Jimenez ORCID, Alma Delia Alarcon‐Rojo, Ivan Garcia‐Galicia ORCID, L. M. Carrillo‐López ORCID
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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