Estimation of NaCl diffusivity by computed tomography in...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2013 Vol. 51; Iss. 1

Estimation of NaCl diffusivity by computed tomography in the Semimembranosus muscle during salting of fresh and frozen/thawed hams

Pierre A. Picouet, Pere Gou, Elena Fulladosa, Eva Santos-Garcés, Jacint Arnau
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
51
Year:
2013
Language:
english
DOI:
10.1016/j.lwt.2012.08.004
File:
PDF, 290 KB
english, 2013
Conversion to is in progress
Conversion to is failed