Comparison of mass transfers of Turkey meat immersed in brine at atmospheric pressure and under partial pulsed vacuum.
Deumier François, Collignan Antoine, Trystram Gilles, Bohuon Philippe.
2001.
In : Proceedings of the Eighth International Congress on Engineering and Food, Puebla, Mexico, 9-13 april 2000. ed. by J. Welti-Chanes, G.V. Barbosa-Canovas, J.M. Aguilera, L.C. Lopez-Leal, P. Wesche-Ebeling, A. Lopez-Malo, E. Palou-Garcia
. Lancaster : Technomic, 1279-1283.
ISBN 1-56676-951-5 International Congress on Engineering and Food. 8, Puebla, Mexique, 9 Avril 2000/13 Avril 2000.