New integrated process for production of edible and fishmeal powders from sardines: Drying kinetics and quality attributes-Reference-Cited by-同舟云学术

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New integrated process for production of edible and fishmeal powders from sardines: Drying kinetics and quality attributes

Published:2019-02 Issue: Volume:122 Page:352-365
ISSN:0957-5820
Container-title:Process Safety and Environmental Protection
language:en
Short-container-title:Process Safety and Environmental Protection

Author:

Tarhouni Asma,Ben Zid Malek,Talbi Ons,Elbour Monia,Sadok Saloua,Mihoubi Boudhrioua Nourhène

Publisher

Elsevier BV

Subject

Safety, Risk, Reliability and Quality,General Chemical Engineering,Environmental Chemistry,Environmental Engineering

Reference85 articles.

1. 2005 Règlement (CE) n°2074/2005 de la Commission du 5 décembre 2005, JO UE, L 338 :35-39.

2. Association of Official Methods of Analysis;AOAC,1980

3. Sodium and Potassium in seafood flame photometric method. In Fish and other marine products;AOAC;GERSHMAN, LOUIS L),1984

4. Official Methods of Analysis;AOAC,1990

5. Protein Content in Meat. 928.08. Official Methods Analysis;AOAC,2002

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