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...
Đã lưu trong:
| Những tác giả chính: | , , , , , , , , , |
|---|---|
| Định dạng: | Статья |
| Ngôn ngữ: | English |
| Được phát hành: |
Kemerovo Technological Institute of Food Industry
2018
|
| Những chủ đề: | |
| Truy cập trực tuyến: | 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 |
| Các nhãn: |
Thêm thẻ
Không có thẻ, Là người đầu tiên thẻ bản ghi này!
|
Internet
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