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Effects of the pressure, flow rate and delivered volume of brine on the distributions of brine and bacteria in brine-injected meat

✍ Scribed by B. Uttaro; M. Badoni; S. Zawadski; C.O. Gill

Book ID
116486180
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
194 KB
Volume
22
Category
Article
ISSN
0956-7135

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Diffnsional permeabilities and drinking rates of 24 h-old Artemia sp. metanauplii incubated at 20 ~ were studied at five temperatures: 15, 20, 25, 30, and 35 ~ over a period of 6 h. Departures from the incubation temperature resulted in changes in both permeability and drinking rates which both reac