검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine salting Van Nguyen M, Arason S, Thorarinsdottir KA, Thorkelsson G, Gudmundsdottir A Journal of Food Engineering, 100(2), 225, 2010 |
| 2 |
Measurement of swelling pressure in pork meat brining Barat JM, Alino M, Fuentes A, Grau R, Romero JB Journal of Food Engineering, 93(1), 108, 2009 |
| 3 |
A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar) Gallart-Jornet L, Barat JM, Rustad T, Erikson U, Escriche I, Fito P Journal of Food Engineering, 79(1), 261, 2007 |
| 4 |
Influence of brine concentration on Atlantic salmon fillet salting Gallart-Jornet L, Barat JM, Rustad T, Erikson U, Escriche I, Fito P Journal of Food Engineering, 80(1), 267, 2007 |