The diffusion of salt in pork muscle and fat tissue
- 1 March 1966
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 17 (3), 138-140
- https://doi.org/10.1002/jsfa.2740170309
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Effects of fat content on diffusion of water in fish muscleJournal of the Science of Food and Agriculture, 1965
- Studies on the muscles of meat animals III. Comparative composition of various muscles in pigs of three weight groupsThe Journal of Agricultural Science, 1963
- Zur Technologie des Pökelns in der FleischindustrieZeitschrift für Lebensmittel-Untersuchung und Forschung, 1958
- The Action of Salts and other Substances Used in the Curing of Bacon and HamBritish Journal of Nutrition, 1947