Cryogel Addition Effect on Ultrasound‐Assisted Thawing of Pork Meat

Jonathan Coria-Hernández, Rosalía Meléndez-Pérez

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DOI: 10.1155/ijfo/9662782
Published: 2024-01
Container: International Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1155/ijfo/9662782,
  title = {Cryogel Addition Effect on Ultrasound‐Assisted Thawing of Pork Meat},
  author = {Jonathan Coria-Hernández and Rosalía Meléndez-Pérez},
  year = {2024},
  journal = {International Journal of Food Science},
  doi = {10.1155/ijfo/9662782},
  url = {https://doi.org/10.1155/ijfo/9662782}
}

RIS

TY  - JOUR
TI  - Cryogel Addition Effect on Ultrasound‐Assisted Thawing of Pork Meat
AU  - Jonathan Coria-Hernández
AU  - Rosalía Meléndez-Pérez
PY  - 2024
JO  - International Journal of Food Science
DO  - 10.1155/ijfo/9662782
UR  - https://doi.org/10.1155/ijfo/9662782
ER  -

APA

Coria-Hernández, J., & Meléndez-Pérez, R. (2024). Cryogel Addition Effect on Ultrasound‐Assisted Thawing of Pork Meat. International Journal of Food Science. https://doi.org/10.1155/ijfo/9662782

Source records

crossref · retrieved 2026-09-26T02:58:25.059Z