Mass transfer dynamics during brining of rabbit meat
As a traditional processing method, brining is a preliminary, critical and even essential process for many traditional rabbit meat products in China. The aim of this work was to investigate mass transfer of rabbit meat brined in different salt concentration. Rabbit meat (Longissimus dorsi) was brine...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitat Politècnica de València
2017-12-01
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| Series: | World Rabbit Science |
| Subjects: | |
| Online Access: | https://polipapers.upv.es/index.php/wrs/article/view/6687 |