Photon correlation spectroscopy in the fish salting process
Author:
Affiliation:
1. SFT Seafood Ltd Riga Latvia
2. Department of Food and Refrigeration Machines Kaliningrad State Technical University Kaliningrad Russia
Funder
European Regional Development Fund
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15408
Reference21 articles.
1. Kinetics studies during NaCl and KCl pork meat brining
2. Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN−-gene
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1. Photon correlation spectroscopy in the fish salting process;Journal of Food Processing and Preservation;2021-03-03
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