Effect of high pressure on moisture and NaCl diffusion into turkey breast

LWT

Volumn 41, Issue 5, 2008, Pages 836-844

  Villacis M F ^a   Rastogi, N K ^a   Balasubramaniam, V M ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

High pressure processing; Mass transfer; Salting; Texture; Turkey breast

Indexed keywords

DIFFUSION; FOOD PROCESSING; HIGH PRESSURE EFFECTS; SODIUM CHLORIDE;

HIGH-PRESSURE PROCESSING; SALTING; TURKEY BREAST;

FOOD PRODUCTS;

EID: 38849093237     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.05.018     Document Type: Article

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