Pores and physico-chemical characteristics of dried tuna produced by different methods of drying

Journal of Food Engineering

Volumn 53, Issue 4, 2002, Pages 301-313

  Rahman, M Shafiur ^a   Al Amri, Omar Saud ^a   Al Bulushi, Ismail Mohmed ^a  

^a SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFUSION; DRYING; FREEZING; MEATS; MOISTURE; PORE SIZE; THERMAL CONDUCTIVITY;

PHYSICO-CHEMICAL CHARACTERISTICS; PORE FORMATION;

FOOD PROCESSING;

SCOMBRIDAE GEN. SP.; THUNNUS;

EID: 0036680701     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00169-8     Document Type: Article

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