Development of NIR-HSI and chemometrics process analytical technology for drying of beef jerky
Sign Up to like & getrecommendations! Published in 2021 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2021.102611
Abstract: Abstract Beef jerky samples immersed in brine or water, both with and without ultrasound treatment were dried at 60 °C for 30, 60, 90, 120, 150, 180, 210 and 240 min. Drying behaviour was evaluated using ten… read more here.
Keywords: beef; nir hsi; hsi chemometrics; beef jerky ... See more keywords