Microwave and infra-red drying versus conventional oven drying methods for moisture determination in fish flesh-Reference-Cited by-同舟云学术

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Microwave and infra-red drying versus conventional oven drying methods for moisture determination in fish flesh

Published:2007-06-28 Issue:2 Volume:20 Page:117-127
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

CHRISTIE R.,KENT M.,LEES A.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb01910.x/fullpdf

Reference5 articles.

1. AOAC 1980a Official Methods of Analysis of the Association of Official Analytical Chemists 13th edition W. Horwitz

2. AOAC 1980b Official Methods of Analysis of the Association of Official Analytical Chemists 13th edition W. Horwitz

3. Moisture measurement in industry;Harbert;Research,1971

4. Techniques for measurement of moisture content in foods;Karmas;Food Technology,1980

Cited by 4 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. Recent Advances in Drying Processing Technologies for Aquatic Products;Processes;2024-05-06

2. Determination of Moisture in Fish Muscles Using a Domestic Microwave Oven;Analytical Letters;2023-10-04

3. Structural characteristics and texture during the microwave freeze drying process of Chinese yam chips;Drying Technology;2019-04-23

4. Composition and Calories;Handbook of Seafood and Seafood Products Analysis;2009-11-24

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