Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat
Author:
Affiliation:
1. Teagasc Food Research Centre; Ashtown Dublin Ireland
2. Food Packaging Group; School of Food and Nutritional Sciences; University College Cork; Cork Ireland
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13001/fullpdf
Reference28 articles.
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3. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl;Armenteros;Food Chemistry,2009
4. Sonochemistry: from research laboratories to industrial plants;Berlan;Ultrasonics,1992
5. Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork;Bertram;Meat Science,2001
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