Hot-air Drying Kinetics and Quality Characteristics of Huangshan Stinky Mandarin Fish

被引：0

作者：

Wu, Yongxiang ^{[1
]}

Yu, Changhao ^{[1
,2
]}

Liu, Gang ^{[1
]}

Dai, Qiqi ^{[1
]}

Yang, Liu ^{[3
]}

Hu, Xiaoqian ^{[1
]}

机构：

[1] College of Life and Environment Science, Huangshan University, Anhui, Huangshan,245041, China

[2] School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing,210023, China

[3] School of Food Science and Biological Engineering, Hefei University of Technology, Hefei,230009, China

来源：

Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 08期

关键词：

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Activation energy - Diffusion in liquids - Drying - Fish - Quality control - Solar dryers - Textures

引用

页码：286 / 295