क्यूआर कोड

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...

पूर्ण विवरण

में बचाया:
मुख्य लेखकों: Lilian Fachin Leonardo Betiol, Marcio Augusto Ribeiro-Sanches, João Borges Laurindo, Javier Telis-Romero
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: MDPI AG 2026-04-01
श्रृंखला:Foods
विषय:
modeling
mass transfer
potassium chloride
magnesium chloride
calcium chloride
ऑनलाइन पहुंच:https://www.mdpi.com/2304-8158/15/8/1346
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