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The study on the influence of the electrohydraulic effect on the diffusion coefficient and the penetration depth of salt into muscle tissues during salting

The study on the influence of the electrohydraulic effect on the diffusion coefficient and the penetration depth of salt into muscle tissues during salting

Currently, promising methods for intensifying the salting technology of raw meat are those based on pulsed energy effects, accompanied by a variety of physical and chemical effects. One of these methods is a discharge-pulse technology, developed by the scientists of the department of meat and cannin...

詳細記述

保存先:
書誌詳細
主要な著者: Oboturova, N. P., Оботурова, Н. П., Evdokimov, I. A., Евдокимов, И. А., Nagdalian, A. A., Нагдалян, А. А., Kulikov, Y. I., Куликов, Ю. И., Gusevskaya, O. A., Гусевская, О. А.
フォーマット: Статья
言語:English
出版事項: Kemerovo Technological Institute of Food Industry 2018
主題:
Electrohydraulic effect
Meat salting
Pulsed discharges technology
The diffusion coefficient
オンライン･アクセス:https://www.scopus.com/record/display.uri?eid=2-s2.0-84984919682&origin=resultslist&sort=plf-f&src=s&nlo=&nlr=&nls=&sid=17af2b8e54b79cdc7de6f386837fdf9c&sot=aff&sdt=cl&cluster=scopubyr%2c%222015%22%2ct&sl=174&s=AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29+OR+AF-ID%28%22Stavropol+State+University%22+60070961%29+OR+AF-ID%28%22stavropolskij+Gosudarstvennyj+Tehniceskij+Universitet%22+60026323%29&relpos=70&citeCnt=0&searchTerm=
https://dspace.ncfu.ru/handle/20.500.12258/3774
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https://www.scopus.com/record/display.uri?eid=2-s2.0-84984919682&origin=resultslist&sort=plf-f&src=s&nlo=&nlr=&nls=&sid=17af2b8e54b79cdc7de6f386837fdf9c&sot=aff&sdt=cl&cluster=scopubyr%2c%222015%22%2ct&sl=174&s=AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29+OR+AF-ID%28%22Stavropol+State+University%22+60070961%29+OR+AF-ID%28%22stavropolskij+Gosudarstvennyj+Tehniceskij+Universitet%22+60026323%29&relpos=70&citeCnt=0&searchTerm=
https://dspace.ncfu.ru/handle/20.500.12258/3774

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