Shrinkage of osmotically dehydrated sardine sheets at changing moisture contents-Reference-Cited by-同舟云学术

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Shrinkage of osmotically dehydrated sardine sheets at changing moisture contents

Published:2004-12 Issue:3 Volume:65 Page:333-339
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Corzo Otoniel,Bracho Nelson

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Official methods of analysis;AOAC,1990

2. Shrinkage of fish muscle during drying;Balaba;Journal of Food Science,1986

3. The fundamentals of food engineering;Charm,1978

4. Meat shrinkage during drying;Clemente,2001

5. Studies on salting and drying fish. I. Equilibrium considerations in salting;Del Valle;Journal of Food Science,1967

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2. Traditional and Advanced Methods of Fish Drying;Dry Fish: A Global Perspective on Nutritional Security and Economic Sustainability;2024

3. Correlations between Texture Profile Analysis and Sensory Evaluation of Cured Largemouth Bass Meat (Micropterus salmoides);Journal of Food Quality;2022-04-13

4. Osmotic Processing of Meat: Mathematical Modeling and Quality Parameters;Food Engineering Reviews;2019-12-16

5. Diffusion coefficients and volume changes of beef meat during osmotic dehydration in binary and ternary solutions;Food and Bioproducts Processing;2019-07

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