Drying of beef in superheated steam

Drying Technology

Volumn 28, Issue 9, 2010, Pages 1072-1082

  Speckhahn, Anke ^a   Srzednicki, George ^b   Desai, Dilip Kumar ^c  

^a OTTO VON GUERICKE UNIVERSITY   (Germany)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

^c Pinches Consolidated Industries ^*  (Australia)

Author keywords

Beef; Color; Lipid oxidation; Peroxide value; Superheated steam drying; Water activity

Indexed keywords

BEEF; LIPID OXIDATION; PEROXIDE VALUE; SUPERHEATED STEAM DRYING; WATER ACTIVITY;

COLOR; DRYERS (EQUIPMENT); DRYING; MEATS; MOISTURE; MOISTURE DETERMINATION; OXIDATION; OXYGEN; STEAM;

CURING;

EID: 77956624704     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2010.505547     Document Type: Article

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