An Innovative Approach in Gastronomy: Ultrasound Technology
Ultrasound, which uses high-frequency sound waves, induces significant physical and chemical changes in food products, making it a valuable tool for various applications. It enhances food safety, quality, and preparation efficiency by improving mass transfer, disrupting cellular structures, and acce...
I tiakina i:
| Kaituhi matua: | |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
IPEAK ACADEMY LTD
2024-06-01
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| Rangatū: | International Journal of Gastronomy Research |
| Ngā marau: | |
| Urunga tuihono: | https://gastronomyresearch.com/index.php/ijgr/article/view/38 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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