MASS  TRANSFER EVALUATION DURING SALTING AND MARINATING PROCESSES OF COOKED MUSSELS (PERNA PERNA) FLESH

Giustino Tribuzi; Franciny C. Schmidt; João  Borges Laurindo

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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MASS TRANSFER EVALUATION DURING SALTING AND MARINATING PROCESSES OF COOKED MUSSELS (PERNA PERNA) FLESH

Giustino Tribuzi ¹ ; Franciny C. Schmidt ; João Borges Laurindo ²

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Giustino Tribuzi; Franciny C. Schmidt; João Borges Laurindo. MASS TRANSFER EVALUATION DURING SALTING AND MARINATING PROCESSES OF COOKED MUSSELS (PERNA PERNA) FLESH. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/mass-transfer-evaluation-during-salting-and-marinating-processes-of-cooked-musse?lang=en>. Acesso em: 15 Ago. 2026. Copy citation

Giustino Tribuzi, 2022, MASS TRANSFER EVALUATION DURING SALTING AND MARINATING PROCESSES OF COOKED MUSSELS (PERNA PERNA) FLESH. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/mass-transfer-evaluation-during-salting-and-marinating-processes-of-cooked-musse?lang=en>. Copy citation

Giustino Tribuzi. (2022, May). MASS TRANSFER EVALUATION DURING SALTING AND MARINATING PROCESSES OF COOKED MUSSELS (PERNA PERNA) FLESH. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Giustino Tribuzi, MASS TRANSFER EVALUATION DURING SALTING AND MARINATING PROCESSES OF COOKED MUSSELS (PERNA PERNA) FLESH. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/mass-transfer-evaluation-during-salting-and-marinating-processes-of-cooked-musse?lang=en Copy citation

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¹ Departamento de Ciência e Tecnologia de Alimentos / UFSC ;

² Universidade Federal de Santa Catarina

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Food Engineering

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