Effect of ultrasound intensity and time on the quality of cooked hams with reduced sodium content
T. L. Barretto, G. R. Carvalho, A. C. S. Barretto and J. T. Romero
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of ultrasound intensity and time on the quality of cooked hams with reduced sodium content
T. L. Barretto, G. R. Carvalho, A. C. S. Barretto and J. T. Romero