Mathematical optimization for energy consumption during freeze-drying of cooked beef slice

Journal of Food Process Engineering

Volumn 31, Issue 5, 2008, Pages 583-601

  Luo, Ruiming ^a,b   Zhou, Guanghong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b NINGXIA UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

CHAMBER PRESSURES; COOKED BEEF; SAMPLE THICKNESS;

CURING;

EID: 51249110791     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00176.x     Document Type: Article

References (15)

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