Swelling and shrinkage regimes during the acidic marination of meat in presence of salt
Goli T., Bohuon P., Ricci J., Trystram G., Collignan A.. 2011. In : Taoukis Petros S. (ed.), Stoforos Nikolaos G. (ed.), Karathanos Vaios T. (ed.), Saravacos George D. (ed.). Food process engineering in a changing world : Proceedings of the 11th International Congress on engineering an food (ICEF11), May 22-26, 2011, Athens, Greece. Athènes : NTUA, p. 1349-1350. International Congress on Engineering and Food. 11, 2011-05-22/2011-05-26, Athènes (Grèce).
Documents associés
Communication de congrès
Agents Cirad, auteurs de cette publication :
- Bohuon Philippe — Persyst / UMR QUALISUD
- Collignan Antoine — Persyst / UMR QUALISUD
- Ricci Julien — Persyst / UMR QUALISUD