The effects of freeze-drying process parameters on Broiler chicken breast meat-Reference-Cited by-同舟云学术

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The effects of freeze-drying process parameters on Broiler chicken breast meat

Published:2009-10 Issue:8 Volume:42 Page:1325-1334
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Babić Jelena,Cantalejo María J.,Arroqui Cristina

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Food dehydration options. Value-added technical note;Adam,2004

2. Official methods of analyses;AOAC,1975

3. Industrial drying of foods;Baker,1997

4. Deshidratación de alimentos;Barbosa,2000

5. Palatability of freeze-dried meats;Bird;Food Technology,1965

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2. Processing Effects on Food Sensory Attributes;Advances in Environmental Engineering and Green Technologies;2024-05-31

3. Intensification of atmospheric freeze drying for thin food slices with impinging jet;Drying Technology;2024-05-10

4. Application of CO2-Laser Micro-Perforation Technology to Freeze-Drying Whole Strawberry (Fragaria ananassa Duch.): Effect on Primary Drying Time and Fruit Quality;Foods;2024-05-09

5. Experimentally validated CFD-tool for a freezing simulation in a small-scale freeze-dryer;Journal of Food Engineering;2024-04

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