TY  JOUR
TI  THE STUDY ON THE INFLUENCE OF THE ELECTROHYDRAULIC EFFECT ON THE DIFFUSION COEFFICIENT AND THE PENETRATION DEPTH OF SALT INTO MUSCLE TISSUES DURING  SALTING
KW  Electrohydraulic effect
KW  pulsed discharges technology
KW  the diffusion coefficient
KW  meat salting
JO  Foods and Raw Materials
AU  Kulikov, Y..
AU  Nagdalyan, A..
AU  Oboturova, N..
AU  Evdokimov, I.A.
AU  Gusevskaya, O..
PY  2015
IS  3
PB  Kemerovo State University