Comparative study of different combined superheated-steam drying techniques for chicken meat
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference8 articles.
1. Principles of meat science;Forrest,1975
2. Superheated steam impingment drying of Tortilla chips;Li;Drying Technology,1999
3. Drying kinetics and quality of shrimp undergoing different two-stage drying process;Namsanguan;Drying Technology,2004
4. Desorption isotherms and drying charecteristics of shrimp in superheated steam and hot air;Prachayawarakorn;Drying Technology,2002
5. Comparative study of fluidized bed paddy drying using hot air and superheated steam;Rordprapat;Journal of Food Engineering.,2005
Cited by 75 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. Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues;Foods;2024-06-20
2. Evaluation of the Use of Vacuum-Dehydrated Minced Meat in Beef Patty Production;AgriEngineering;2024-06-14
3. Effects of Storage Temperatures and Times on Drying Chicken Breasts Using Film‐Drying: A New Application of Polymeric Film for Food Preservation;Packaging Technology and Science;2024-03-20
4. Comparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics;International Food Research Journal;2024-03-01
5. A Review of Beef Jerky and Its Microbiological Characteristics;E3S Web of Conferences;2024
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3