Drying Behavior of Meat Samples at Various Fiber Directions and Air Conditions-Reference-Cited by-同舟云学术

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Drying Behavior of Meat Samples at Various Fiber Directions and Air Conditions

Published:2014-04-16 Issue:6 Volume:32 Page:695-707
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Soydan Karabacak Meltem,Esin Ali,Cekmecelioglu Deniz

Funder

Funding for this study was in part provided by the Scientific Research Council of Middle East Technical University (METU), Project No: BAP-2009-03-14-01, and Department of Food Engineering.

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2013.855784

Reference55 articles.

1. Technologies to shorten the drying period of dry-cured meat products

2. SUPERHEATED STEAM IMPINGEMENT DRYING OF TORTILLA CHIPS

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