Swelling and shrinkage regimes during the acidic marination of meat in presence of salt

Goli Thierry, Bohuon Philippe, Ricci Julien, Trystram Gilles, Collignan Antoine. 2011. Swelling and shrinkage regimes during the acidic marination of meat in presence of salt. In : Food process engineering in a changing world : Proceedings of the 11th International Congress on engineering an food (ICEF11), May 22-26, 2011, Athens, Greece. Taoukis Petros S. (ed.), Stoforos Nikolaos G. (ed.), Karathanos Vaios T. (ed.), Saravacos George D. (ed.). IAEF. Athènes : NTUA, 1349-1350. ISBN 978-960-89789-6-6|978-960-89789-3-5|978-960-89789-4-2|978-960-89789-5-9 International Congress on Engineering and Food. 11, Athènes, Grèce, 22 Mai 2011/26 Mai 2011.

Matériel d'accompagnement : 1 poster

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

Auteurs et affiliations

• Goli Thierry, CIRAD-PERSYST-UMR Qualisud (FRA)
• Bohuon Philippe, CIRAD-PERSYST-UMR Qualisud (FRA)
• Ricci Julien, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-8883-7352
• Trystram Gilles, AgroParisTech (FRA)
• Collignan Antoine, Montpellier SupAgro (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/560498/)

Métriques

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