Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling-Reference-Cited by-同舟云学术

Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling

Published:2007-02 Issue:3 Volume:78 Page:947-952
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bellagha S.,Sahli A.,Farhat A.,Kechaou N.,Glenza A.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. AOAC. (1996). Official methods of analysis 952.08. Water content in seafood. Association of Official Analytical Chemists.

2. AOAC. (2000). Official methods of analysis 937.09. Salt (Chlorine as Sodium Chloride) in seafood. 17th ed. Association of Official Analytical Chemists.

3. Influence of increasing brine concentration in the cod-salting process;Barat;Journal of Food Science,2002

4. Drying kinetics and characteristic drying curve of lightly salted sardine (Sardinella aurita);Bellagha;Drying Technology,2002

5. Salting and drying of yellowtail (Tachurus mcculochi Nichols);Berhimpon;International Journal of Food Science and Technology,1990

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