Salting operational diagrams for chicken breast cuts: Hydration-dehydration

Journal of Food Engineering

Volumn 88, Issue 1, 2008, Pages 36-44

  Schmidt, F C ^a   Carciofi, B A M ^a   Laurindo, J B ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Chicken breast; Dehydration; Hydration; Operational diagram; Osmotic treatment

Indexed keywords

CONCENTRATION (PROCESS); DEHYDRATION; HYDRATION; MEATS; MOISTURE DETERMINATION; SALTS;

CHICKEN BREASTS; IMMERSION TIME; OPERATIONAL DIAGRAMS; OSMOTIC TREATMENT;

OSMOSIS;

COLUMBA;

EID: 41949135238     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.12.005     Document Type: Article

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