Use of ultrasound and NIRs as tools for monitoring ice formation in superchilled meat

Literals

• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85182509526&origin=inward
• dcterms:creator
  • Grassi S.
• dcterms:contributor
  • Silvia Grassi, Antonio Jiménez Barco, Ruiz, J, Alberto González-Mohino Jiménez
• bibo:volume
  • 369
• bibo:doi
  • 10.1016/j.jfoodeng.2024.111957
• ou:eid
  • 2-s2.0-85182509526
• fabio:hasPublicationYear
  • 2024
• vivo:identifier
  • 2024-409
• bibo:issn
  • 0260-8774
• dcterms:publisher
  • Journal of Food Engineering
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Use of ultrasound and NIRs as tools for monitoring ice formation in superchilled meat
• ou:urlOrcid
  • http://dx.doi.org/10.1016/j.jfoodeng.2024.111957
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85182509526&origin=inward

Typed Literals

• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 7 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • JOURNAL OF FOOD ENGINEERING

Inverse Relations

• Has related: ou:tienePublicacion
  • ALBERTO GONZÁLEZ-MOHINO JIMÉNEZ
  • ANTONIO JIMÉNEZ BARCO
  • JORGE RUIZ CARRASCAL