Caricamento...
Infrared Drying as a Potential Alternative to Convective Drying for Biltong Production
Two infrared systems set at an intensity of 4777 W/m(2) with peak emission wavelengths of 2.5 and 3.5 µm were used to produce biltong by drying differently pre-treated meat. In addition to meat texture and colour, the microbial quality of the biltong produced was assessed by quantifying viable heter...
Salvato in:
| Pubblicato in: | Ital J Food Saf |
|---|---|
| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
PAGEPress Publications, Pavia, Italy
2016
|
| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5090110/ https://ncbi.nlm.nih.gov/pubmed/27853706 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2016.5625 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|