## Abstract The objective of this study was to investigate the influence of temperature (50, 60, and 70Β°C) and moisture content (18, 21, and 24%) on the quality of jerky products from ostrich meat. The jerky products were evaluated by physicochemical and sensory methods. The tensile strength of the
β¦ LIBER β¦
Effects of Root Drying Temperature and Moisture Content on the Levels of Active Ingredients in Echinacea Roots
β Scribed by Li, Thomas S. C.; Wardle, D. A.
- Book ID
- 120255428
- Publisher
- Haworth Press Inc
- Year
- 2001
- Tongue
- English
- Weight
- 294 KB
- Volume
- 8
- Category
- Article
- ISSN
- 1049-6475
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