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Effects of design and operating variables on process characteristics in a methane discharge: a numerical study

โœ Scribed by Bera, K; Farouk, B; Lee, Y H


Book ID
124076575
Publisher
Institute of Physics
Year
2001
Tongue
English
Weight
216 KB
Volume
10
Category
Article
ISSN
0963-0252

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## Abstract Physicochemical and sensory changes were evaluated during the curing of Galician chorizo, comparing samples from three different manufacturers (each of whom uses different procedures for smoking and curing). The observed variations were in all cases largely explained by pairwise differe