Pulsed vacuum brining of poultry meat: Experimental study on the impact of vacuum cycles on mass transfer

Journal of Food Engineering

Volumn 58, Issue 1, 2003, Pages 75-83

  Deumier, François ^a,b   Bohuon, Philippe ^b,c   Trystram, Gilles ^c   Saber, Nidal ^b   Collignan, Antoine ^b  

^a ITAVI   (France)

^b CIRAD   (France)

^c AGROPARISTECH   (France)

Author keywords

Mass transfer; Meat; Salting; Turkey; Vacuum

Indexed keywords

ATMOSPHERIC PRESSURE; DEHYDRATION; MASS TRANSFER;

PULSED VACCUM BRINING (PVB);

MEATS;

EID: 0037410048     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00366-7     Document Type: Article

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