Drying of sausages made from the meat of black and white pigs: Numerical modeling and structural investigation
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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… read more here.
Keywords: black white; white pigs; meat black; drying sausages ... See more keywords