Ion uptakes and diffusivities in pork meat brine-salted with NaCl and K-lactate

LWT

Volumn 43, Issue 8, 2010, Pages 1226-1233

  Costa Corredor, A ^a   Munoz I ^a   Arnau, J ^a   Gou, P ^a  

^a IRTA   (Spain)

Author keywords

Effective diffusion coefficient; Ion uptake; Potassium lactate; Salted meat; Sodium chloride

Indexed keywords

DIFFUSION; IONS; MEATS; PH EFFECTS; POTASSIUM CHLORIDE; SODIUM CHLORIDE;

D VALUES; DRY-CURED MEAT PRODUCTS; EFFECTIVE DIFFUSION COEFFICIENTS; ION UPTAKE; PORK MEAT; SODIUM UPTAKE;

POTASSIUM COMPOUNDS;

EID: 79956194914     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.03.018     Document Type: Article

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