Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat.
Copy For Citation
Aksoy A., Karasu S., Akcicek A., Kayacan S.
Foods (Basel, Switzerland), vol.8, 2019 (SCI-Expanded)
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Publication Type:
Article / Article
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Volume:
8
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Publication Date:
2019
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Doi Number:
10.3390/foods8060216
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Journal Name:
Foods (Basel, Switzerland)
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Journal Indexes:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Keywords:
ultrasound assisted drying, minced meat, SEM, microstructural, ULTRASOUND PRETREATMENT, ANTIOXIDANT ACTIVITY, PHENOLIC CONTENT, QUALITY, DEHYDRATION, TEMPERATURE, MUSHROOMS, BEHAVIOR, STORAGE, APPLE
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Yıldız Technical University Affiliated:
Yes