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Ultrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters

Tietueen suppeat tiedot
dc.contributor.authorInguglia, Elena S.
dc.contributor.authorGranato, Daniel
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorTiwari, Brijesh K.
dc.contributor.authorBurgess, Catherine M.
dc.contributor.departmentid4100211310
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2021-02-02T09:39:58Z
dc.date.accessioned2025-05-28T13:45:18Z
dc.date.available2021-02-02T09:39:58Z
dc.date.issued2020
dc.description.vuosik2021
dc.format.bitstreamfalse
dc.format.pagerange14 p.
dc.identifier.olddbid489645
dc.identifier.oldhandle10024/547104
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/24215
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline415
dc.okm.internationalcopublicationon
dc.okm.openaccess1 = Open access -julkaisukanavassa ilmestynyt julkaisu
dc.okm.selfarchivedei
dc.publisherMDPI AG
dc.relation.articlenumber117
dc.relation.doi10.3390/app11010117
dc.relation.ispartofseriesApplied sciences
dc.relation.issn2076-3417
dc.relation.issn2076-3417
dc.relation.numberinseries1
dc.relation.volume11
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/547104
dc.subject.ysoultrasound
dc.subject.ysosalt reduction
dc.subject.ysonovel technologies
dc.teh41007-00185200
dc.titleUltrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters
dc.typepublication
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|

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