Mathematical Model for Water Diffusion During Brining of Hard and Semi-hard Cheese
- 1 January 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (1) , 55-58
- https://doi.org/10.1111/j.1365-2621.1992.tb05423.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Heat Transfer During Brining of Cuartirolo Argentino CheeseJournal of Food Science, 1985
- Sodium chloride and moisture changes in Romano-type cheese during saltingJournal of Dairy Research, 1983
- Predicting the Relationship Between Unfrozen Water Fraction and Temperature During Food Freezing Using Freezing Point DepressionTransactions of the ASAE, 1974