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  • César Ozuna, Ana Castelló Puig, José V. García-Perez, Antonio Mulet, Juan A. Cárcel
  • Chemistry
  • 2013 (First Published: 1 November 2013)
  • Abstract The aim of this work was to evaluate the effect of high intensity ultrasound and NaCl concentration on the brining kinetics (5 ± 1 °C) of pork loin as well as its influence on the texturalContinue Reading
    Abstract The present work was carried out to model the effect of E-beam treatment on the safety, shelf-life and sensory attributes of two poultry products, steaks and hamburgers, and to optimize theContinue Reading