Optimization of the drying step for preparing a new commercial powdered soup-Reference-Cited by-同舟云学术

Optimization of the drying step for preparing a new commercial powdered soup

Published:2004-09 Issue:3 Volume:5 Page:361-368
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Fernández-Pérez V.,Tapiador J.,Martı́n A.,Luque de Castro M.D.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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2. Dry-cured ham by-products and superheated water extraction: the first step in the production of a new commercial soup;Fernández-Pérez;Food Science and Technology (LWT),2004

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4. Development, production and certification of microbiological reference materials;Janning,1995

5. Determination of the moisture content of ceramic batches by measurement of dielectric losses;Jirousek;Sklar a Keramic,1990

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