Study on kinetics of mass transfer in water-boiled salted duck during wet-curing

Journal of Food Engineering

Volumn 100, Issue 4, 2010, Pages 578-584

  Du, Lei ^a   Zhou, Guang Hong ^a   Xu, Xing Lian ^a   Li, Chun Bao ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Mass transfer; Water boiled salted duck; Wet curing

Indexed keywords

BRINE CONCENTRATION; BRINE SOLUTION; COMMERCIAL PRODUCTIONS; EFFECTIVE DIFFUSIVITIES; MEAT SAMPLES; PROCESS YIELD; SALT CONCENTRATION; WATER HOLDING CAPACITY; WEIGHT GAIN; WET-CURING;

BRINES; CONCENTRATION (PROCESS); CURING; HEALTH RISKS; MASS TRANSFER; SODIUM CHLORIDE;

WATER CONTENT;

EID: 77955428538     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.08.034     Document Type: Article

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