Mass transfer through meat. Part I. Determination of diffusion coefficient of nitrite by time lag method

Journal of Food Engineering

Volumn 67, Issue 4, 2005, Pages 387-391

  Oztan, Aydin ^a   Mutlu, Mehmet ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BOUNDARY CONDITIONS; DIFFUSION; FOOD PRESERVATION; FOOD PRESERVATIVES; HEMOGLOBIN; MASS TRANSFER; NITROGEN COMPOUNDS; OXIDATION; PH; POLYCARBONATES; POLYMERIC MEMBRANES; PORE SIZE;

DIFFUSION CHAMBER TECHNIQUE; NITRITE; SOLUTES; TIME LAG ANALYSIS;

MEATS;

EID: 9944220001     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.05.005     Document Type: Article

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