I. García-Galicia

Ultrasound as a potential process to tenderize beef: Sensory and technological parameters.

A. Alarcon‐Rojo, E. Peña-González, L. Carrillo‐Lopez, 2019, Ultrasonics sonochemistry.

Ultrasound and meat quality: A review.

Alma Delia Alarcon-Rojo, Luis Manuel Carrillo-Lopez, Raul Reyes-Villagrana, 2019, Ultrasonics sonochemistry.

Ultrasound Application to Improve Meat Quality

A. Alarcon‐Rojo, E. Peña-González, I. Garcia-Galicia, 2018, Descriptive Food Science.