Characterization and sorption isotherm of dehydrated beef made in Nigeria-Reference-Cited by-同舟云学术

Characterization and sorption isotherm of dehydrated beef made in Nigeria

Published:2019-01-01 Issue:1 Volume:5 Page:1710440
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Amadou Issoufou¹^ORCID,Diadie Halima O.²,Gbadamosi Olasunkanmi S.³,Akanbi Charles T.³

Affiliation:

1. Laboratory of Food Science and Technology, Faculty of Agriculture and Environment Sciences, Dan Dicko Dankoulodo University of Maradi, Maradi, Niger

2. Research Laboratory of Hygiene and Food Nutrition Science, Faculty of Agronomy, University Abdou Moumouni, Niamey, Niger

3. Department of food science and technology, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2019.1710440

Reference32 articles.

1. Review on high-pressure processing of foods

2. Quality and safety assessment of sun dried meat product (kundi) from Ibadan, Oyo state, Nigeria

3. Drying characteristics and sorption isotherm of tomato slices

4. Reducing, Radical Scavenging, and Chelation Properties of Fermented Soy Protein Meal Hydrolysate byLactobacillus plantarumLP6

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