Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat.
Foods (Basel, Switzerland), vol.8, 2019 (Journal Indexed in SCI Expanded)
Article / Article
Title of Journal :
Foods (Basel, Switzerland)
ultrasound assisted drying, minced meat, SEM, microstructural, ULTRASOUND PRETREATMENT, ANTIOXIDANT ACTIVITY, PHENOLIC CONTENT, QUALITY, DEHYDRATION, TEMPERATURE, MUSHROOMS, BEHAVIOR, STORAGE, APPLE