Density, thermal expansion coefficient, and rheological behaviour of meat extract under different temperatures and solids concentrations-Reference-Cited by-同舟云学术

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Density, thermal expansion coefficient, and rheological behaviour of meat extract under different temperatures and solids concentrations

Published:2016-04-05 Issue:5 Volume:94 Page:988-994
ISSN:0008-4034
Container-title:The Canadian Journal of Chemical Engineering
language:en
Short-container-title:Can. J. Chem. Eng.

Author:

Polachini Tiago C.¹,Betiol Lilian F. L.¹,Bastos Maurício G.²,Telis Vânia R. N.¹,de Souza Ana C.³,Telis-Romero Javier¹

Affiliation:

1. Food Engineering and Technology Department; State University of São Paulo; São José do Rio Preto São Paulo, 15054-000 Brazil

2. JBS-Friboi; Barretos São Paulo Brazil

3. Food Engineering Department; Federal University of Triângulo Mineiro; Uberaba Minas Gerais, 38064-200 Brazil

Funder

Sao Paulo Research Foundation

Publisher

Wiley

Subject

General Chemical Engineering

Reference34 articles.

1. Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet?

2. Flow characteristics of juice of “Totapuri” mangoes

3. Measurement of thermal expansion coefficient of LaCrO3

4. Density of banana puree as a function of soluble solids concentration and temperature

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