Blar i Institutt for kjemisk prosessteknologi på emneord "Diffusjon"
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Determination of apparent diffusion coefficient in balls made from haddock mince during brining
(Journal article, 2016)Salting is one of the main processes of preservation in meat and fish industry. Knowledge of how salt affects the muscle microstructure is needed both to model diffusion and to obtain the desired salt concentration in the ...