Dried Meat Products Obtained by Different Methods from Past to Present
Author:
Affiliation:
1. Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, Turkey
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1956944
Reference94 articles.
1. Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents
2. Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats
3. Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique
4. Physicochemical and microbiological characteristics of biltong, a traditional salted dried meat of South Africa
5. Handbook of Food Engineering
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