EXAMINATION OF THE PARAMETERS OF ACTIVE ULTRASOUND TREATMENT FOR THE QUALITY OF CURING
Anna Visy, Judit Csonka, Karina Ilona Hidas*, Gábor Jónás, László Friedrich

Key words: Ultrasonic, Curing, Meat-brine ratio, Salt concentration,
Temperature, Salt content, Diffusion.

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Journal of Hygienic Engineering and Design