A fast drying method for the production of salted-and-dried meat
Author:
Affiliation:
1. Universidade do Estado de Santa Catarina, Brasil
2. Universidade Federal do Paraná, Brasil
3. Universidade Federal de Santa Catarina, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39s2/0101-2061-cta-fst24418.pdf
Reference33 articles.
1. Salt in food processing, usage and reduction: a review;Albarracín W.;International Journal of Food Science & Technology,2011
2. Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride;Aliño M.;Meat Science,2010
3. Technologies to shorten the drying period of dry-cured meat products;Arnau J.;Meat Science,2007
4. Official methods of analysis,2007
5. Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts;Bampi M.;Lebensmittel-Wissenschaft + Technologie,2016
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