Modelling desorption isotherm for durable meat products-Reference-Cited by-同舟云学术

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Modelling desorption isotherm for durable meat products

Published:2022-10 Issue:10 Volume:8 Page:e10851
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Bauer Josef^ORCID,Richtr Přemysl,Beňo Filip,Tobolka Adam^ORCID,Ševčík Rudolf

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference39 articles.

1. Desorption isotherms for fresh beef: an experimental and modeling approach;Ahmat;Meat Sci.,2014

2. Moisture sorption isotherm characteristics of food products: a review;Al-Muhtaseb;Food Bioprod. Process.,2002

3. Modification of the BET equation;Anderson;J. Am. Chem. Soc.,1946

4. Official Methods of Analysis;AOAC,1980

5. Sausages and Comminuted Products: Dry Fermented Products;Astiasarán,2016

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Modelling of desorption isotherms for dried meat: New approach and newly applied model;Czech Journal of Food Sciences;2024-02-28

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