Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness, seasoning and fibers distribution-Reference-Cited by-同舟云学术

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Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness, seasoning and fibers distribution

Published:2011-05 Issue:1 Volume:104 Page:105-113
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Sa-adchom Poomjai,Swasdisevi Thanit,Nathakaranakule Adisak,Soponronnarit Somchart

Funder

Commission on Higher Education, Thailand

Thailand Research Fund (TRF)

National Science and Technology Development Agency of Thailand (NSTDA)

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Diffusion in potato during far infrared radiation drying;Afzal;Journal of Food Engineering,1998

2. Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat;Al-Bachir;Meat Science,2009

3. Official Methods of Analysis of AOAC International;AOAC,1995

4. Development of quick-cooking meat congees using multi-level sensory evaluation;Azanza;Food Quality and Preference,2004

5. Understanding Ingredients;Barnett,1998

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