Effect of drying air temperature and slice thickness on the physical and microbiological quality of dried beef
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DOI: 10.1016/j.lwt.2018.02.068
Abstract: Abstract The aim of this study was to investigate the influence of cabinet drying air temperature (30–60 °C) and sample thickness (2.5–10 mm) on the quality attributes of dried beef. The physical (colour, rehydration ratio/RR and texture)… read more here.
Keywords: beef; quality; air temperature; temperature ... See more keywords