Konu "Fish quality" için listeleme
Toplam kayıt 2, listelenen: 1-2
-
Mathematical modeling of low temperature high velocity (LTHV) drying in foods
(Wiley, 2017)The main purpose of this study is the mathematical modeling of low temperature and high velocity (LTHV) drying method with different temperatures and its comprehensive evaluations in fish. For this purpose, 200g of trout ... -
A novel fish-drying technique for better environment, quality and sustainability
(2010)This study deals with the development of appropriate sustainable strategies for environmental-benign aquatic processing systems. In this regard, the interactions between the aquatic system and its environment are first ...