Drying model for small tumbled beef pieces ( biltong ) at ambient and mild air temperatures
Author:
Affiliation:
1. CIRAD, UMR QualiSud Montpellier France
2. Qualisud, University of Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion Montpellier France
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13912
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2. AFNOR(1968). NF V04‐401. Viandes et produits à base de viande. Détermination de l'humidité.
3. Convective Drying Kinetics of Fresh Beef: An Experimental and Modeling Approach
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5. Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents
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1. EFFECT OF NITRATE-REDUCING BACTERIA AND CELERY ROOT (APIUM GRAVEOLENS VAR. RAPACEUM) ON THE SENSORY PROPERTIES OF DRIED MEAT “BILTONG”;Journal of microbiology, biotechnology and food sciences;2024-07-01
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