Boiling point and specific heat of meat extract-Reference-Cited by-同舟云学术

Boiling point and specific heat of meat extract

Published:2017-06-23 Issue: Volume: Page:1-11
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Polachini T. C.¹,Betiol L. F. L.¹,Bastos M. G.²,Telis V. R. N.¹,Telis-Romero J.¹

Affiliation:

1. Food Engineering and Technology Department,São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo, Brazil

2. JBS – Friboi, Av. Central S/N, Barretos, São Paulo, Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1343350

Reference24 articles.

1. IBGE.Estatística da Produção Pecuária; Instituto Brasileiro de Geografia e Estatística: Rio de Janeiro, 2016; 1–47.

2. Santos, S.E.; Esteban, J.P. Extracto de carne: la invención de un químico. InEnseñanza y Divulgación de la Química y la Física, Cañon, G.P.; Sánchez, M.M.; Eds. Ibergaceta Publicaciones: Madrid, 2012; 1–487.

3. Banks, C.J.; Wang, Z. Treatment of Meat Wastes. InWaste Treatment in the Food Processing Industry, Wang, L.K.; Hung, Y.T.; Lo, H.H.; Yapijakis, C.; Eds.; Taylor & Francis Group: Boca Raton, 2014; 67–100.

4. Brennan, J.G. Evaporation and Dehydration. InFood Processing Handbook; Brennan, J.G., Ed.; WILEY-VCH Verlag GmbH & Co. KGaA: Weinheim, 2006; 71–124.

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