Influence of drying techniques and temperatures on drying kinetics and quality characteristics of beef slices
Author:
Publisher
Springer Science and Business Media LLC
Subject
Fluid Flow and Transfer Processes,Condensed Matter Physics
Link
http://link.springer.com/content/pdf/10.1007/s00231-019-02712-z.pdf
Reference37 articles.
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4. Ahmat T, Barka M, Aregba AW, Bruneau D (2015) Convective drying kinetics of fresh beef: An experimental and modeling approach. J Food Process Pres 39:2581–2595
5. Li M, Wang H, Zhao G, Qiao M, Li M, Sun L, Gao X, Zhang J (2014) Determining the drying degree and quality of chicken jerky by LF-NMR. J Food Eng 139:43–49
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