Mathematical modeling of the uptake of curing salts in pork meat-Reference-Cited by-同舟云学术

Mathematical modeling of the uptake of curing salts in pork meat

Published:2009-12 Issue:4 Volume:95 Page:533-540
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Graiver N.,Pinotti A.,Califano A.,Zaritzky N.

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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5. Química de los Alimentos;Belitz,1997

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