Last week we presented two scientific works in #CIBIA2019 at Universidade do Algarve: "Non-invasive assessment of textural properties on sliced avocado by using air-coupled ultrasound." and "Influence of the ultrasonic power applied in the hot air drying of pork liver. " All info available here: https://foodpeel.blogs.upv.es/conferences/2019-iberoamerican-congress-of-food-engineering/
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