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Influence of the process parameters on osmotic dehydration of mapara (Hypophthalmus edentatus) fillet
The effects of temperature, time, pressure and brine concentration were assessed during osmotic dehydration (OD) of H. edentatus fillet. The response surface methodology (RSM) showed that using vacuum during the OD process did not cause a statistically significant change (p > 0.05) on the water l...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711434/ https://ncbi.nlm.nih.gov/pubmed/26787987 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1999-5 |
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