Mass transfer and diffusion coefficient determination in the wet and dry salting of meat

Drying Technology

Volumn 16, Issue 9-10, 1998, Pages 2095-2115

  Sabadini, E ^a   Carvalho Jr , B C ^a   Sobral, P J Do A ^b   Hubinger, M D ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFUSION IN SOLIDS; FOOD PROCESSING; MASS TRANSFER; MOISTURE; SODIUM CHLORIDE; SOLUTIONS;

DRY SALTING; WET SALTING;

MEATS;

DRYING; FOOD; MASS TRANSFER;

EID: 0032193450     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373939808917514     Document Type: Article

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