Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat - Concepedia

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Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat

199

Citations

38

References

2008

Year

István Siró, C. van der Ven, Cs. Balla, Gábor Jónás, Ildikó Csilla Nyulas-Zeke, László Friedrich

Journal of Food Engineering

Sodium ChlorideSonoelectrochemistryFood EngineeringPorcine MeatUltrasoundMeat ScienceAcoustic CavitationHealth Sciences

References

	Year	Citations

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