ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)

THE STUDY ON THE INFLUENCE OF THE ELECTROHYDRAULIC EFFECT ON THE DIFFUSION COEFFICIENT AND THE PENETRATION DEPTH OF SALT INTO MUSCLE TISSUES DURING SALTING

СПИСОК ЛИТЕРАТУРЫ
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  13. Bolumar T., Enneking M., Toepfl S. and Heinz V. New developments in shockwave technology intended for meat tenderization: opportunities and challenges. A review. Meat Science, 2013, vol. 95, no. 4, pp. 931–939.
  14. Djelveh G. and Gros J.B. Measurement of effective diffusivities of ionic and non-ionic solutes through beef and pork muscles using a diffusion cell. Meat Science, 1988, vol. 24, no. 1, pp. 11–20.
  15. Graiver N., Pinotti A., Califano A. and Zaritzky N. Diffusion of sodium chloride in pork tissue. Journal of Food Engineering, 2006, vol. 77, no. 4, pp. 910–918.
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