Moisture sorption isotherm of Tuna Sei, smoked with liquid smoke

机译：金枪鱼SEI的水分吸附等温线，用液体烟熏熏

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U. I. Meko Ayub; Berhimpon Siegfried; Ketut Suwetja I; G. Ijong Frans;
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1. Moisture sorption isotherm of Tuna Sei, smoked with liquid smoke [J] . Ayub U. I. Meko, Siegfried Berhimpon, I Ketut Suwetja, International Journal of Fisheries and Aquaculture . 2016,第10期

机译：烟熏金枪鱼的水分吸收等温线
2. Moisture sorption isotherm and thermal characteristics of freeze-dried tuna [J] . Mohammad Shafiur Rahman, Mohammed Khalfan Al-Khusaibi, Kutaila Abbas AL-Farsi, International Journal of Food Studies . 2019,第1期

机译：冻干金枪鱼的水分吸附等温线和热特性
3. Moisture sorption properties of smoked chicken sausages from spent hen meat [J] . R.R.B. Singh, K.H. Rao, A.S.R. Anjaneyulu Food research international . 2001,第2a3期

机译：鸡粪熏烟熏香肠的水分吸附特性
4. Neurogenetic Modeling of Moisture Sorption Isotherms in Dried Acid Casein [C] . Adesh Kumar Sharma, Avnish Kumar Bhatia, Anurag Kulshrestha, Indo – Taiwan International Conference on Computing, Analytics and Networks . 2020

机译：干酸酪蛋白中水分吸附等温线的神经遗传学建模
5. Sensory Characterization of Specific Wood Smoke Aromas and their Contributions to Smoked Cheddar Cheese Flavor and Consumer Perceptions of Smoked Cheddar Cheese [D] . Gipson, Rachel Simone 2019

机译：特定木烟香气的感官表征及其对烟熏切达干酪风味的贡献和消费者对烟熏切达干酪的认知
6. Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat [O] . Narender Raju Panjagari, Ashish Kumar Singh, Sangita Ganguly, 2015

机译：富含β-葡聚糖的复合面粉饼干：水分吸附等温线的模型和吸附热的测定
7. Quality Changes of Smoked Eastern Baby Tuna (Euthynnus affinis) Processed by Coconut Shell Liquid Smoke and Paddy Chaff Liquid Smoke During Chilled Storage [O] . Setyastuti Aryanti I., Swastawati F., Sumardianto SMD 2010

机译：冷藏储存过程中椰子壳液烟和稻壳糠液烟熏制的熏制东部小金枪鱼（Euthynnus affinis）的质量变化
8. Shelf Life of Sliced Bacon: Sensory Quality of Commercial Type with Liquid Smoke Versus Military Type with Hardwood Smoke [R] . Prell, P. A., Legris, G. J., Secrist, J. L., 1984

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Moisture sorption isotherm of Tuna Sei, smoked with liquid smoke

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