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Effect of temperature on nitrite and water diffusion in pork meat

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Effect of temperature on nitrite and water diffusion in pork meat

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Gómez Salazar, JA.; Sanjuán Pellicer, MN.; Bon Corbín, J.; Arnau, J.; Clemente Polo, G. (2015). Effect of temperature on nitrite and water diffusion in pork meat. Journal of Food Engineering. 149:188-194. doi:10.1016/j.jfoodeng.2014.10.008

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Title: Effect of temperature on nitrite and water diffusion in pork meat
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] Nitrites are important food additives. The nitrite movement in meat is assumed to occur by means of a diffusion process. The objective of this study was to investigate the effect of temperature on nitrite and water ...[+]
Subjects: Nitrite , Water , Meat , Temperature: Diffusion , Modelling
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 ) (eissn: 1873-5770 )
DOI: 10.1016/j.jfoodeng.2014.10.008
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.jfoodeng.2014.10.008
Thanks:
The authors of this paper acknowledge the financial support from CONSOLIDER INGENIO 2010 (CSD2007-00016), Spain.
Type: Artículo

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