Kinetics studies during NaCl and KCl pork meat brining

  1. Barat, J.M.
  2. Baigts, D.
  3. Aliño, M.
  4. Fernández, F.J.
  5. Pérez-García, V.M.
Journal:
Journal of Food Engineering

ISSN: 0260-8774

Year of publication: 2011

Volume: 106

Issue: 1

Pages: 102-110

Type: Article

DOI: 10.1016/J.JFOODENG.2011.04.022 GOOGLE SCHOLAR
Data source: Scopus