Water transport in meat during reheating-Reference-Cited by-同舟云学术

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Water transport in meat during reheating

Published:1996-07 Issue:1 Volume:29 Page:13-21
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Thorvaldsson Karin,Skjöldebrand Christina

Publisher

Elsevier BV

Subject

Food Science

Reference6 articles.

1. Effect of oven conditions and sample treatment on water loss of dry cooked bovine muscle;Godsalve;J. Food Sci.,1977

2. Heat and mass transfer in bread during baking in an electric oven;Hasatani;Drying,1991

3. A new fibre optic sensor for on line measurement of moisture in food;Skjöldebrand,1991

4. Method and instrument for measuring local water content inside food;Thorvaldsson,1994

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Diffusion of nitrate and water in pork meat: Effect of the direction of the meat fiber;Journal of Food Engineering;2017-12

2. Modelling of heat and mass transfer during cooking in steam-assisted hybrid oven;Journal of Food Engineering;2016-07

3. A mathematical model of meat cooking based on polymer–solvent analogy;Applied Mathematical Modelling;2015-07

4. Engineering processes in meat products and how they influence their biophysical properties;Meat Science;2013-12

5. The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study;Meat Science;2013-09

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