Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions

The effects of osmotic dehydration on mass transfer properties and microbiological profile were investigated in order to determine the usefulness of this technique as pre-treatment for further treatment of meat. Process was studied in two solutions (sugar beet molasses, and aqueous solution of s...

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Autors principals:	Plavšić Dragana V., Koprivica Gordana B., Mišljenović Nevena M., Ćurčić Biljana Lj., Nićetin Milica R., Filipović Vladimir S.
Format:	Artigo
Idioma:	Inglês
Publicat:	Association of Chemical Engineers of Serbia 2012-01-01
Col·lecció:	Hemijska Industrija
Matèries:	Osmotic dehydration pork meat from shoulder blade mass transfer sugar beet molasses microbiological profile
Accés en línia:	http://www.doiserbia.nb.rs/img/doi/0367-598X/2012/0367-598X1200033F.pdf
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