Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures-Reference-Cited by-同舟云学术

Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures

Published:2023-05 Issue: Volume:199 Page:109128
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Sanches Marcio Augusto Ribeiro,de Paiva Gilmar Borges,Darros-Barbosa Roger,Silva-Barretto Andrea Carla da,Telis-Romero Javier

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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3. Evaluación del color, las propiedades texturales y sensoriales de salchicha elaborada con carne de babilla (Caiman Crocodilus Fuscus);Alvis;Revista Chilena de Nutricion,2017

4. Combinatory effect of osmotic and high pressure processing on shelf life extension of animal origin products – Application to chilled chicken breast fillets;Andreou;Food Packaging and Shelf Life,2018

5. AOAC. (2007). Association of official analytical chemistry. Official methods of analysis to AOAC international. (18th ed.).

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