1. AOAC, 1990. Official method 950.46. Moisture in meat, B. Air drying. In: Helrich, K. (Ed.), Official Methods of Analysis of the Association of Official Analytical Chemists, 15th ed., vol. II. Association of Official Analytical Chemists Inc., Arlington, p. 931.
2. Mathematical model of simultaneous heat and mass transfer in food with dimensional changes and variable transport parameters;Balaban;Journal of Food Science,1988
3. Boudhrioua, N., Bonazzi, C., Daudin, J.D., 2002. Moisture and salt profiles analysis during a diffusion process at constant temperature. In: Drying 2002 – Proceedings of the 13th International Drying Symposium (IDS 2002), Beijing, China, 27–30, vol. A. p. 209.
4. Comaposada, J., 1999. Sorption Isotherms and Water Diffusivity in Muscles of Pork Ham at Different NaCl Contents. Ph.D. Thesis, UPC, Barcelona, Spain.
5. Measurement of effective diffusivities of ionic and non-ionic solutes through beef and pork muscles using a diffusion cell;Djelveh;Meat Science,1988