Natural Convection Drying at Low Temperatures of Previously Frozen Salted Meat
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373930701677967
Reference30 articles.
1. Replacement of pile salting by simultaneous brine thawing–salting in Spanish cured ham manufacturing
2. Physical and chemical changes in different zones of normal and PSE dry cured ham during processing
3. DRYING OF CARROTS IN A FLUIDIZED BED. I. EFFECTS OF DRYING CONDITIONS AND MODELLING
4. Moisture diffusivity in the lean tissue of dry-cured ham at different process times
5. Drying modelling and water diffusivity in carrots and potatoes
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