Utilization of Fick's second law for the evaluation of diffusion coefficients in food processes controlled by internal diffusion
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb01821.x/fullpdf
Reference16 articles.
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3. Salting and drying fish. 3. Diffusion of water;Valle;Journal of Food Science,1968
4. Dehydration of food products. A review;Holdsworth;Journal of Food Technology,1971
5. Effects of fat content on diffusion of water in fish muscle;Jason;Journal of the Science of Food and Agriculture,1965
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