TY  - CHAP
AU  - Alma D. Alarcon-Rojo
AU  - Esmeralda Peña-González
AU  - Iván García-
Galicia
AU  - Luis Carrillo-López
AU  - Mariana Huerta-Jiménez
AU  - Raúl Reyes-
Villagrana
AU  - Hector Janacua-Vidales
ED  - Antonio Valero Díaz
ED  - Rosa María García-Gimeno
Y1  - 2018-11-05
PY  - 2018
T1  - Ultrasound Application to Improve Meat Quality
N2  - Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food.
BT  - Descriptive Food Science
SP  - Ch. 8
UR  - https://doi.org/10.5772/intechopen.77973
DO  - 10.5772/intechopen.77973
SN  - 978-1-78984-595-2
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-23
ER  -