Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat.

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Aksoy A., Karasu S., Akcicek A., Kayacan S.

Foods (Basel, Switzerland), vol.8, 2019 (SCI-Expanded, Scopus) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 8
  • Publication Date: 2019
  • Doi Number: 10.3390/foods8060216
  • Journal Name: Foods (Basel, Switzerland)
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: ultrasound assisted drying, minced meat, SEM, microstructural, ULTRASOUND PRETREATMENT, ANTIOXIDANT ACTIVITY, PHENOLIC CONTENT, QUALITY, DEHYDRATION, TEMPERATURE, MUSHROOMS, BEHAVIOR, STORAGE, APPLE
  • Open Archive Collection: AVESIS Open Access Collection
  • Yıldız Technical University Affiliated: Yes