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2011•Food and Bioprocess TechnologyRequires access

Studies on the Salting Step of Tunisian Kaddid Meat: Experimental Kinetics, Modeling and Quality

Meriem Chabbouh, Sami Ben Hadj Ahmed, Abdelhamid Farhat, Ali Sahli, Sihem Bellagha

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Key concepts: Salting, Brine, Chemistry, Food science, Sodium, Chloride, Chromatography, Organic chemistry

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