Mathematical Model for Water Diffusion During Brining of Hard and Semi-hard Cheese
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 55–58, January 1992
How to Cite
LUNA, J. A. and CHAVEZ, M. S. (1992), Mathematical Model for Water Diffusion During Brining of Hard and Semi-hard Cheese. Journal of Food Science, 57: 55–58. doi: 10.1111/j.1365-2621.1992.tb05423.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 1/23/91; revised 6/29/91; accepted 7/15/91.
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