Effects of temperature and immersion time on rehydration of osmotically dehydrated pork meat
The aim of this work was to study the changes in osmotically dehydrated (OD) pork meat during rehydration. Meat samples (lxlxlcm cubes) were osmotically treated in two solutions: (1) solution with 350g of NaCI and 1200g of sucrose diluted in I I of distilled water and (2) sugar beet molasses (80 °Br...
Elmentve itt :
| Szerzők: | |
|---|---|
| Dokumentumtípus: | Cikk |
| Megjelent: |
2012
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Mérnöki tudományok |
| Online Access: | http://acta.bibl.u-szeged.hu/11929 |