검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Model improvement for predicting moisture content (MC) in pork longissimus dorsi muscles under diverse processing conditions. by hyperspectral imaging Ma J, Sun DW, Pu HB Journal of Food Engineering, 196, 65, 2017 |
| 2 |
Size dependence of the salting process for dry salted sea cucumber (Stichopus japonicus) Moon JH, Yoon WB Journal of Food Engineering, 170, 170, 2016 |
| 3 |
Influence of brine concentration on Atlantic salmon fillet salting Gallart-Jornet L, Barat JM, Rustad T, Erikson U, Escriche I, Fito P Journal of Food Engineering, 80(1), 267, 2007 |