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

• 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
• Institution: National University of Singapore

10.1080/10498850.2012.677969