Osmotic Processing of Meat: Mathematical Modeling and Quality Parameters
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
http://link.springer.com/content/pdf/10.1007/s12393-019-09203-1.pdf
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5. Allali H, Marchal L, Vorobiev E (2010) Effects of vacuum impregnation and ohmic heating with citric acid on the behaviour of osmotic dehydration and structural changes of apple fruit. Biosyst Eng 106:6–13
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