Sodium Chloride Diffusion in Low-Acid Foods during Thermal Processing and Storage
Author:
Affiliation:
1. Dept. of Biological Systems Engineering; Washington State Univ; L.J. Smith 204, P.O. Box 64120 Pullman WA 99164-6120 U.S.A
Funder
National Institute of Food and Agriculture, U.S. Dept. of Agriculture
Publisher
Wiley
Subject
Food Science
Reference41 articles.
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3. Water and salt distribution in atlantic salmon (Salmo salar) studied by low-field 1H NMR, 1H and 23Na MRI and light microscopy: effects of raw material quality and brine salting;Aursand;J Agric Food Chem,2009
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