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Determining the drying degree and quality of chicken jerky by LF-NMR.
- Source :
-
Journal of Food Engineering . Oct2014, Vol. 139, p43-49. 7p. - Publication Year :
- 2014
-
Abstract
- Highlights: [•] The rule of water mobility of chicken breast dried at different temperatures was obtained. [•] The LF-NMR was able to discriminate the drying degree of chicken jerky by specific indicators. [•] Correlations were found between the LF-NMR parameters and quality indicators. [Copyright &y& Elsevier]
Details
- Language :
- English
- ISSN :
- 02608774
- Volume :
- 139
- Database :
- Academic Search Index
- Journal :
- Journal of Food Engineering
- Publication Type :
- Academic Journal
- Accession number :
- 96242036
- Full Text :
- https://doi.org/10.1016/j.jfoodeng.2014.04.015