Evaluation of physical, rheological, microbial, and organoleptic properties of meat powder produced by Refractance Window drying

Drying Technology

Volumn 36, Issue 9, 2018, Pages 1076-1085

  Rostami, Hosein ^a   Dehnad, Danial ^b   Jafari, Seid Mahdi ^c   Tavakoli, Hamid Reza ^a  

^a BAQIYATALLAH UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

^c GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Bacterial population; meat powder; overall acceptance; Refractance Window drying

Indexed keywords

DRYING; MEATS;

BACTERIAL POPULATION; ENTEROBACTERIACEAE; FUNCTIONAL PROPERTIES; ORGANOLEPTIC PROPERTIES; OVERALL ACCEPTANCE; REFRACTANCE WINDOWS; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL INDICES;

THERMAL PROCESSING (FOODS);

BACTERIAL COUNT; CONSISTENCY; DRYING; LOGS; MEAT; PHYSICAL PROPERTIES; POWDER; WINDOWS;

EID: 85032805967     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2017.1377224     Document Type: Article

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