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Published in 2017 at "Drying Technology"
DOI: 10.1080/07373937.2016.1209681
Abstract: ABSTRACT In the present work, dry curing of a specific type of sausage, produced in south Italy, was investigated. The drying process was modeled solving heat and mass transfer balance equations in a 3-D domain…
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Keywords:
black white;
white pigs;
meat black;
drying sausages ... See more keywords