Diffusion of nitrite and nitrate salts in pork tissue in the presence of sodium chloride

Journal of Food Science

Volumn 67, Issue 6, 2002, Pages 2165-2171

  Pinotti, A ^a,b   Graiver, N ^a   Califano, A ^a   Zaritzky, N ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Diffusion; Meat curing; Nitrate; Nitrite; Sodium chloride

Indexed keywords

EID: 0036689419     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09521.x     Document Type: Article

References (23)

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14. Effective diffusion coefficients of chemical preservatives in Food Tissues