期刊论文详细信息
| Dyna | |
| Review of mathematical models to describe the food salting process | |
| Gabriela Clemente-Polo1 Neus Sanjuán-Pelliccer1 Julián Andrés Gómez-Salazar1 | |
| 关键词: Meat; fish; salting; curing; modelling.; | |
| DOI : | |
| 来源: Universidad Nacional de Colombia | |
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【 摘 要 】
Saltingandsubsequentcuringarepartofthetraditionalprocessingmethodusedinthemeatandfishindustry.Differentpreserving...
【 授权许可】
Unknown
【 预 览 】
| Files | Size | Format | View |
|---|---|---|---|
| RO201912090736365ZK.pdf | 587KB |  download |
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