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Food Chemistry 2018 / 2

Mathematical modeling of multicomponent NaCl and KCl diffusion process during the salting of pre-cooked Champignon mushrooms

Bordin, Mirian Souza Prado, Borsato, Dionisio, Cremasco, Hágata, Galvan, Diego, Silva, Lívia Ramazzoti Chanan, Romagnoli, Érica Signori, Gomes Angilelli, Karina
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.01.188
Date:
February, 2018
File:
PDF, 1.65 MB
english, 2018
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