Modeling and optimization of the grilling process of beefsuya-Reference-Cited by-同舟云学术

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Modeling and optimization of the grilling process of beefsuya

Published:2020-03-02 Issue:5 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Olagunju Titilope Modupe¹^ORCID,Taiwo Kehinde A.¹

Affiliation:

1. The Department of Food Science and Technology Obafemi Awolowo University Ile‐Ife Osun Nigeria

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14423

Reference22 articles.

1. Development and Performance Evaluation of Dual Powered Baking Oven

2. Influence of Traditional Drying and Smoke-Drying on the Quality of Three Fish Species (Tilapia nilotica, Silurus glanis and Arius parkii) from Lagdo Lake, Cameroon

3. Askeland D. R. Fulay P. P. &Wright W. J.(2010). “The Science and Engineering of Materials ” Cengage Learning 200 First Stamford Place Suite 400 Stamford CT 06902 USA Sixth Edition.

Cited by 2 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. Analysis of drying kinetics and energy consumption of brine pretreated freshwater prawn fillets;Journal of Food Process Engineering;2024-07

2. Mutual and adverse interplay of pretreatments on drying characteristics of taro slices;JSFA reports;2022-01-24

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