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Changes in Apple Liquid Phase Concentration throughout Equilibrium in Osmotic Dehydration
Online Contents | 2007| -
Quantification and kinetics of the residual brine generation during ham and shoulder pile salting
Online Contents | 2006| -
Food Engineering and Physical Properties (FEP) - Modeling of the Cod Desalting Operation
Online Contents | 2004| -
Replacement of pile salting by simultaneous brine thawing-salting in Spanish cured ham manufacturing
Online Contents | 2004| -
Modeling of simultaneous mass transfer and structural changes in fruit tissues
Online Contents | 2001| -
Equilibration of Apple Tissue in Osmotic Dehydration: Microstructural Changes
Online Contents | 1999|
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