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 (Journal Indexed in SCI Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 8
  • Publication Date: 2019
  • Doi Number: 10.3390/foods8060216
  • Title of Journal : Foods (Basel, Switzerland)
  • Keywords: ultrasound assisted drying, minced meat, SEM, microstructural, ULTRASOUND PRETREATMENT, ANTIOXIDANT ACTIVITY, PHENOLIC CONTENT, QUALITY, DEHYDRATION, TEMPERATURE, MUSHROOMS, BEHAVIOR, STORAGE, APPLE