Formulation of a cured meat product by the dewatering-impregnation soaking (DIS) process: Mass transfer study and assessment of product quality

✍ Scribed by F. Deumier; N. Zakhia; A. Collignan

• Book ID: 117497038
• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 979 KB
• Volume: 44
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(96)00031-9