The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry
- DOI
- 10.26656/fr.2017.5.059
- Published
- 2017-08-03
- Container
- Food Research
- Publisher
- Rynnye Lyan Resources
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.26656/fr.2017.5.059,
title = {The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry},
author = {D.R.M. Flores and D.R. Athayde and M.S. Silva and J.S. Silva and A.L.G. Genro and A.J. Cichoski and J.S. Barin and R. Wagner and N.N. Terra and C. Ragagnin},
year = {2017},
journal = {Food Research},
doi = {10.26656/fr.2017.5.059},
url = {https://doi.org/10.26656/fr.2017.5.059}
}RIS
TY - JOUR TI - The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry AU - D.R.M. Flores AU - D.R. Athayde AU - M.S. Silva AU - J.S. Silva AU - A.L.G. Genro AU - A.J. Cichoski AU - J.S. Barin AU - R. Wagner AU - N.N. Terra AU - C. Ragagnin PY - 2017 JO - Food Research DO - 10.26656/fr.2017.5.059 UR - https://doi.org/10.26656/fr.2017.5.059 ER -
APA
Flores, D., Athayde, D., Silva, M., Silva, J., Genro, A., Cichoski, A., Barin, J., Wagner, R., Terra, N., & Ragagnin, C. (2017). The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry. Food Research. https://doi.org/10.26656/fr.2017.5.059
Source records
- crossref · retrieved 2026-09-26T03:39:15.436Z