Drying kinetics and quality characteristics of slightly salted grass carp fillets by hot air drying and vacuum microwave drying

Drying kinetics and quality characteristics of slightly salted grass carp fillets by hot air drying and vacuum microwave drying

10.1080/10498850.2012.677969

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Bibliographic Details
Main Authors: Wan, J., Zhang, M., Wang, Y., Mujumdar, A.S., Yong-Jun, W.
Other Authors: MECHANICAL ENGINEERING
Format: Article
Published: 2014
Subjects:
color
crude fat content
grass carp fillets
hot air drying
rehydration
vacuum microwave drying
Online Access:http://scholarbank.nus.edu.sg/handle/10635/59991
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Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/59991

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