A comparative study of pork drying using superheated steam and hot air

Drying Technology

Volumn 24, Issue 12, 2006, Pages 1665-1672

  Uengkimbuan, Narong ^a   Soponronnarit, Somchart ^a   Prachayawarakorn, Somkiat ^a   Nathkaranakule, Adisak ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Color; Gelatin; Meat; Rehydration

Indexed keywords

MEATS; MOISTURE; POROSITY; SCANNING ELECTRON MICROSCOPY; STEAM;

HOT AIR; PORK DRYING; REHYDRATION; SUPERHEATED STEAM;

DRYING;

DRYING; MEATS; MOISTURE; POROSITY; SCANNING ELECTRON MICROSCOPY; STEAM;

EID: 33845437487     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930601031513     Document Type: Article

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