ACTIVITY WATER AND SORPTION BEHAVIOR AFTER CITRIC ACID PRETREATMENT IN DRIED SCALLOP MEAT (Nodipecten subnodosus)
In this study was applied an acid pre-treatment to scallop with the aim of reducing drying times of Pacific Lion’s Paw Scallop meats. The samples were immersed in 0.1M citric acid for zero (control), one, and three hours. Pretreatment in acid solution and drying temperature (50, 60 and 70 ºC) were e...
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| Publicat a: | Biotecnia |
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| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universidad de Sonora
2014
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=672971119004 |
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