Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness, seasoning and fibers distribution

Published 2010 View Full Article

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Title
Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness, seasoning and fibers distribution
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 104, Issue 1, Pages 105-113
Publisher
Elsevier BV
Online
2010-12-10
DOI
10.1016/j.jfoodeng.2010.12.002

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