Numerical models of mass transfer during ripening and storage of salami
Ripening, in the dry sausages manufacturing process, has an influence over the main physical, chemical and microbiological transformations that take place inside these products and that define the final organoleptic properties of dry sausages. A number of study about the influence of ripening condit...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2013-09-01
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| Series: | Journal of Agricultural Engineering |
| Subjects: | |
| Online Access: | http://www.agroengineering.org/index.php/jae/article/view/304 |