## 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¦
Factors influencing the drying of prunes 1. Effects of temperature upon the kinetics of moisture loss during drying
β Scribed by Gail M. Newman; William E. Price; Lawrence A. Woolf
- Publisher
- Elsevier Science
- Year
- 1996
- Tongue
- English
- Weight
- 502 KB
- Volume
- 57
- Category
- Article
- ISSN
- 0308-8146
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