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Tài liệu tham khảo<br />
[1] American Heritage Stedman’s Medical Dictionnary. (2002). Boston, Ma. Houghton<br />
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[2] Bing Li, Da-Wen Sun *, Effect of power ultrasound on freezing rate during<br />
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[3] Chemat, F., Grondin, I., Cheong Sing, S., and Smadja, J. (2004). Deterrioration of<br />
edible oils during food processing by ultrasound. Ultrasonics Chemistry, 11, 13 – 15.<br />
[4] David Julian McClements, Ultrasonic characterisation of emulsions and<br />
Suspensions, Advances in Colloid and Intetface Science, Vol 37, (1991) ,33-72<br />
[5]Elmehdi, H.M., Page, J.H., and Scanlon, M.G. (1003). Using ultrasound to investigate<br />
the cellular structure of bread crumb. Journal of Cereal Science, 38, 33 – 42.<br />
[6] Furuta, M., Yamaguchi, M., Tsukamoto, T., Yim, B., Stavarache, C.E., Hasiba, K.,<br />
and Maeda, Y. (2004). Inactivation of Escherichia coli by ultrasonic irradiation.<br />
Ultrasonics Sonochemistry, 11(2), 57 – 60.<br />
[7] Galego-Juarez, J. A., Elvira-Segura, L., and Rodriguez-Corral, G (2003). A power<br />
ultrasonic technology for deliquoring. Ultrasonics, 41, 255 – 259.<br />
[8]Hecht, E. (1996). Physics: Calculs, pp. 445 – 450, 489 – 521. Pacific Grove, CA,<br />
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[9] Hong Li a,*, Hairong Li b, Zhichao Guo b, Yu Liu b, The application of power<br />
ultrasound to reaction crystallization, Ultrasonics Sonochemistry, vol 13, (2006) 359–<br />
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[10] Knorr, D., Zenker, M., Heinz, V., and lee, D. (2004). Applications and potential of<br />
ultrasonics in food processing. Trends in Food Science and Technology, 15, 261 – 266.<br />
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