Mass Transfer Modeling during Osmotic Dehydration of Chub Mackerel ( Scomber japonicus ) Slices in Salt and Glycerol Solution at Different Temperatures: Osmotic Dehydration of Chub Mackerel

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Bibliographic Details
Published in:Journal of food processing and preservation 2014-08, Vol.38 (4), p.1599-1607
Main Authors: Checmarev, Gerardo, Casales, María Rosa, Yeannes, María Isabel, Bevilacqua, Alicia Eva
Format: Article
Language:English
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ISSN:0145-8892
DOI:10.1111/jfpp.12120