Effects of Ultrasound Treatments on the Technological Characteristics of Restructured Cured Cooked Products Elaborated With Pale, Soft and Exudative Pork Loins.
- DOI
- 10.1111/1750-3841.71581
- Published
- 2026 Oct
- Container
- Journal of food science
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.71581,
title = {Effects of Ultrasound Treatments on the Technological Characteristics of Restructured Cured Cooked Products Elaborated With Pale, Soft and Exudative Pork Loins.},
author = {Graciano AC and Pereira MA and Santos LMD and Paula MMO and Silva DRG and Ramos ALS and Ramos EM},
year = {2026},
journal = {Journal of food science},
doi = {10.1111/1750-3841.71581},
url = {https://doi.org/10.1111/1750-3841.71581}
}RIS
TY - JOUR TI - Effects of Ultrasound Treatments on the Technological Characteristics of Restructured Cured Cooked Products Elaborated With Pale, Soft and Exudative Pork Loins. AU - Graciano AC AU - Pereira MA AU - Santos LMD AU - Paula MMO AU - Silva DRG AU - Ramos ALS AU - Ramos EM PY - 2026 JO - Journal of food science DO - 10.1111/1750-3841.71581 UR - https://doi.org/10.1111/1750-3841.71581 ER -
APA
AC, G., MA, P., LMD, S., MMO, P., DRG, S., ALS, R., & EM, R. (2026). Effects of Ultrasound Treatments on the Technological Characteristics of Restructured Cured Cooked Products Elaborated With Pale, Soft and Exudative Pork Loins.. Journal of food science. https://doi.org/10.1111/1750-3841.71581
Source records
- pubmed · retrieved 2026-11-10T10:45:50.539Z