검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Kinetics studies during NaCl and KCl pork meat brining Barat JM, Baigts D, Alino M, Fernandez FJ, Perez-Garcia VM Journal of Food Engineering, 106(1), 102, 2011 |
| 2 |
Non-equilibrium thermodynamic approach to analyze the pork meat (Longissimus dorsi) salting process Castro-Giraldez M, Fito PJ, Fito P Journal of Food Engineering, 99(1), 24, 2010 |
| 3 |
Measurement of swelling pressure in pork meat brining Barat JM, Alino M, Fuentes A, Grau R, Romero JB Journal of Food Engineering, 93(1), 108, 2009 |