| 000 | 01376 a2200373 4500 | ||
|---|---|---|---|
| 005 | 20250518065325.0 | ||
| 264 | 0 | _c20200402 | |
| 008 | 202004s 0 0 eng d | ||
| 022 | _a1873-2828 | ||
| 024 | 7 |
_a10.1016/j.ultsonch.2019.104830 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aSena Vaz Leães, Yasmim | |
| 245 | 0 | 0 |
_aUltrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions. _h[electronic resource] |
| 260 |
_bUltrasonics sonochemistry _cMar 2020 |
||
| 300 |
_a104830 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aEmulsions _xchemistry |
| 650 | 0 | 4 | _aGreen Chemistry Technology |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 |
_aSodium Chloride _xchemistry |
| 650 | 0 | 4 | _aSonication |
| 650 | 0 | 4 |
_aWater _xchemistry |
| 700 | 1 | _aBasso Pinton, Mariana | |
| 700 | 1 | _aTerezinha de Aguiar Rosa, Cleuza | |
| 700 | 1 | _aSasso Robalo, Silvino | |
| 700 | 1 | _aWagner, Roger | |
| 700 | 1 | _aRagagnin de Menezes, Cristiano | |
| 700 | 1 | _aSmanioto Barin, Juliano | |
| 700 | 1 | _aCezar Bastianello Campagnol, Paulo | |
| 700 | 1 | _aJosé Cichoski, Alexandre | |
| 773 | 0 |
_tUltrasonics sonochemistry _gvol. 61 _gp. 104830 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.ultsonch.2019.104830 _zAvailable from publisher's website |
| 999 |
_c30257208 _d30257208 |
||