Auteur Chenoll, C.
Documents disponibles écrits par cet auteur (3)
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Barrera, C., Auteur ; Chenoll, C., Auteur ; A. Andrès, Auteur |Because of the high quality demanded by consumers, the study of French fries manufacture considering the product as an homogeneous system does not provide enough information on main compositional and volumetric changes occurring during potato pr[...]
Article : texte imprimé
Chenoll, C., Auteur ; Betoret, N., Auteur ; Fito, P. J., Auteur |In the meat industry there are some processes like drying or storage of salted meat products in which the knowledge of water sorption phenomena in salted proteins could be very useful. The sorption and desorption of most salted products is a sin[...]
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Chenoll, C., Auteur ; Heredia, A., Auteur ; Segui, L., Auteur |Tasajo is a salted meat-based product made in Cuba, as a version of charqui, a traditional product consumed in many South American countries. Traditionally, meat is salted and afterwards sun dried, this is a long process which takes three weeks [...]
