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Comparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics
(Universiti Putra Malaysia, 2024)
Beef cuts were dried by tray drying (TD), microwave drying (MD), and TD+MD. Salting as pre-treatment was carried out with NaCl or NaCl+KCl salts to evaluate the effect of sodium reduction. The beef was divided into nine ...