| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278152 | Journal of Food Engineering | 2005 | 6 Pages |
Abstract
The results obtained allow us to propose a cod-desalting process at low temperatures, without stirring. The application of vacuum pulses can improve the kinetics of the process and salt can be used as an additive in the desalting solution to improve the product's selflife and process control.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Ana Andrés, Sneyder RodrÃguez-Barona, Jose Manuel Barat,