The mathematical modelling of the osmotic dehydration of shark fillets at different brine temperatures-Reference-Cited by-同舟云学术

The mathematical modelling of the osmotic dehydration of shark fillets at different brine temperatures

Published:2006-04 Issue:4 Volume:41 Page:405-416
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Mujaffar Saheeda,Sankat Clement K.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01086.x/fullpdf

Reference39 articles.

1. Kinetic model for osmotic dehydration and its relationship with Fick's second law

2. Influence of Increasing Brine Concentration in the Cod-Salting Process

3. Salting and drying of yellowtail (Trachurus mccullochi Nichols)

4. G.H.O. Burgess, G.L. Cutting, J.A. Lovern, and J.J. Waterman (Eds) (1967 ). Fish Handling and Processing . Pp. 102 -119 . New York: Chemical Publishing Company Incorporated.

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