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

Creative Commons License

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

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

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 8
  • Basım Tarihi: 2019
  • Doi Numarası: 10.3390/foods8060216
  • Dergi Adı: Foods (Basel, Switzerland)
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: ultrasound assisted drying, minced meat, SEM, microstructural, ULTRASOUND PRETREATMENT, ANTIOXIDANT ACTIVITY, PHENOLIC CONTENT, QUALITY, DEHYDRATION, TEMPERATURE, MUSHROOMS, BEHAVIOR, STORAGE, APPLE
  • Yıldız Teknik Üniversitesi Adresli: Evet