Simulation of NaCl and KCI mass transfer during salting of prato cheese in brine with agitation: a numerical solution
The association of dietary NaCl with arterial hypertension has led to a reduction in the levels of this salt in cheeses. For salting, KCl has been used as a partial substitute for NaCl, which cannot be completely substituted without affecting product acceptability. In this study a sensorially adeq...
| Principais autores: | Bona, Evandro, Carneiro, Renato Lajarim, Borsato, Dionísio, Silva, Rui Sérgio dos Santos Ferreira da, Fidelis, Dayanne Aline de Souza, Monken e Silva, L. H. |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Campo Mourao
2011
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/156 |
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