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Development of a multi-physical finite element-based model ..:
Harkouss, Rami
;
Chevarin, Cyril
;
Daudin, Jean-Dominique
..
Journal of Food Engineering. 218 (2018) - p. 69-79 , 2018
Link:
https://doi.org/10.1016/j.jfoodeng.2017.09.004
RT Journal T1
Development of a multi-physical finite element-based model that predicts water and salt transfers, proteolysis and water activity during the salting and post-salting stages of the dry-cured ham process
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfoodeng.2017.09.004&Exemplar=1&LAN=DE A1 Harkouss, Rami A1 Chevarin, Cyril A1 Daudin, Jean-Dominique A1 Sicard, Jason A1 Mirade, Pierre-Sylvain PB Elsevier BV YR 2018 SN 0260-8774 JF Journal of Food Engineering VO 218 SP 69 OP 79 LK http://dx.doi.org/https://doi.org/10.1016/j.jfoodeng.2017.09.004 DO https://doi.org/10.1016/j.jfoodeng.2017.09.004 SF ELIB - SuUB Bremen
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