Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine
Author:
Affiliation:
1. INRA Auvergne-Rhône-Alpes; UR370 QuaPA 63122 St-Genès-Champanelle France
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14122/fullpdf
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3. Influence of brine concentration on swelling pressure of pork meat throughout salting;Alino;Meat Science,2010
4. Beef sausage structure affected by sodium chloride and potassium lactate;Astruc;Meat Science,2008
5. Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field H-1 NMR, H-1 and Na-23 MRI and light microscopy: Effects of raw material quality and brine salting;Aursand;Journal of Agricultural and Food Chemistry,2009
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