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An Integrated Model of Heat Transfer in Meat Products during Multistage Operations
This work focuses on the modelling of the heat transfer in the key processes during the manufacturing of salted–smoked loin pork, a traditional Danish product called “Hamburgerryg”. Drying, smoking, steam-cooking, water-cooling, and air-cooling processes are important process steps in the production...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529714/ https://www.ncbi.nlm.nih.gov/pubmed/37761078 http://dx.doi.org/10.3390/foods12183369 |