Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2019年第13期|共6页
• 作者

  Pankyamma Viji; Mokam Sumanth Yadav; Debbarma Jesmi; Rao B Madhusudana;

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• 作者单位

  Visakhapatnam Research Centre of Central Institute of Fisheries TechnologyPandurangapuram Visakhapatnam India;

  Andhra University Chinna WaltairVisakhapatnam India;

  Visakhapatnam Research Centre of Central Institute of Fisheries TechnologyPandurangapuram Visakhapatnam India;

  Visakhapatnam Research Centre of Central Institute of Fisheries TechnologyPandurangapuram Visakhapatnam India;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  squid shreds; microwave vacuum drying; microstructure; rehydration; physicochemical properties;

  机译：鱿鱼碎片;微波真空干燥;微观结构;补液;物理化学性质;