Application of the systematic approach to food engineering systems (SAFES) methodology to the salting and drying of a meat product: Tasajo

Journal of Food Engineering

Volumn 83, Issue 2, 2007, Pages 258-266

  Chenoll, C ^a   Heredia, A ^a   Segui L ^a   Fito, P ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Drying; SAFES; Salting; Tasajo

Indexed keywords

AGGLOMERATION; DRYING; FOOD PRESERVATION; MASS TRANSFER; SODIUM CHLORIDE; WATER CONTENT;

INTRACELLULAR PHASE; SALTING; SYSTEMATIC APPROACH TO FOOD ENGINEERING SYSTEMS (SAFES);

MEATS;

EID: 34347405063     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.02.024     Document Type: Article

References (8)

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