Osmotic dehydration of pork meat cubes: Response surface method analysis
The main objective was to examine the influence of different osmotic parameters on the mass transfer kinetics during osmotic treatment of pork meat (M. triceps brachii). The system’s response parameters observed were: water loss (WL), solid gain (SG), final dry matter content (DM) and water...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Faculty of Technology, Novi Sad
2013-01-01
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| coleção: | Acta Periodica Technologica |
| Assuntos: | |
| Acesso em linha: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2013/1450-71881344011C.pdf |
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