Chloride Salt Diffusion in Wet Salting Pork with NaCl-Substitute Salts
This study investigated the diffusion kinetics of sodium chloride (NaCl), magnesium chloride (MgCl<sub>2</sub>), potassium chloride (KCl), and calcium chloride (CaCl<sub>2</sub>) during wet salting of pork samples up to equilibrium conditions. Pork rump steaks were submitted to wet salting in satura...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
MDPI AG
2026-04-01
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| Sraith: | Foods |
| Ábhair: | |
| Rochtain ar líne: | https://www.mdpi.com/2304-8158/15/8/1346 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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