Á lódáil...
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...
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| Foilsithe in: | Ital J Food Saf |
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| Main Authors: | , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
PAGEPress Publications, Pavia, Italy
2016
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| Ábhair: | |
| Rochtain Ar Líne: | 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 |
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