Application of the SAFES (systematic approach of food engineering systems) methodology to salting, drying and desalting of cod

Journal of Food Engineering

Volumn 83, Issue 2, 2007, Pages 267-276

  Heredia, A ^a   Andres A ^a   Betoret, N ^a   Fito, P ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Cod; Desalting; Drying; SAFES; Salting

Indexed keywords

DEHYDRATION; DRYING; OSMOSIS; PROTEINS; SALT REMOVAL; SODIUM CHLORIDE;

EXTRA-INTRACELLULAR LIQUID; OSMOTIC DEHYDRATION; SALTING; SOLID MATRIX; SYSTEMATIC APPROACH OF FOOD ENGINEERING SYSTEMS (SAFES);

FOOD PRESERVATION;

EID: 34347368678     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.02.025     Document Type: Article

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