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Journal of Food Quality
Volume 2018 (2018), Article ID 5754930, 6 pages
https://doi.org/10.1155/2018/5754930
Research Article

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato-Silao Km 9, Ex-Hacienda El Copal, 36500 Irapuato, GTO, Mexico

Correspondence should be addressed to Julián Andrés Gómez-Salazar; xm.otgu@zemog.nailuj

Received 1 November 2017; Accepted 16 January 2018; Published 20 February 2018

Academic Editor: José A. Beltrán

Copyright © 2018 Julián Andrés Gómez-Salazar et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Julián Andrés Gómez-Salazar, Diana A. Ochoa-Montes, Abel Cerón-García, César Ozuna, and Maria Elena Sosa-Morales, “Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat,” Journal of Food Quality, vol. 2018, Article ID 5754930, 6 pages, 2018. doi:10.1155/2018/5754930