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Production of dry-cured pork loin using water vapour permeable bags

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Production of dry-cured pork loin using water vapour permeable bags

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Fuentes, A.; Verdú, S.; Fuentes, C.; Grau, R.; Barat, JM. (2018). Production of dry-cured pork loin using water vapour permeable bags. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1655-1662. https://doi.org/10.4995/IDS2018.2018.7626

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/118057

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Title: Production of dry-cured pork loin using water vapour permeable bags
Author:
Issued date:
Abstract:
[EN] The aim of the present study was to develop an alternative method to the traditional curing process using water vapour permeable bags to obtain a dry-cured pork loin product. The dry-cured pork loins obtained by this ...[+]
Subjects: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , Dry-cured loin , Salting , Water vapour permeable bags , Physicochemical properties , Sensory
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
ISBN: 9788490486887
Source:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7626
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7626
Conference name: 21st International Drying Symposium
Conference place: Valencia, Spain
Conference date: Septiembre 11-14, 2018
Type: Capítulo de libro Comunicación en congreso

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