Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes-Reference-Cited by-同舟云学术

Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes

Published:2014-01 Issue:1 Volume:96 Page:172-178
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Amiryousefi Mohammad Reza,Mohebbi Mohebbat,Khodaiyan Faramarz

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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2. Neural network approach for modeling the mass transfer of potato slices during osmotic dehydration using genetic algorithm;Amiryousefi;African Journal of Agricultural Research,2010

3. Kinetics of mass transfer in microwave precooked and deep-fat fried ostrich meat plates;Amiryousefi;Food and Bioprocess Technology,2012

4. Official methods of analysis;AOAC,1990

5. Ostrich (Struthio camellus) carcass yield and meat quality parameters;Balog;Brazilian Journal of Poultry Science,2007

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