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Experimental Study of Polish Sausage Drying Kinetics and Contraction by Image Data Analysis Cover

Experimental Study of Polish Sausage Drying Kinetics and Contraction by Image Data Analysis

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 27 (2023): Issue 2 (December 2023)
By: Blanka Jakubowska  
Open Access
|Jan 2024
Articles in this issue
DOI: https://doi.org/10.2478/aucft-2023-0016 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 185 - 198
Submitted on: Jun 10, 2023
Accepted on: Dec 15, 2023
Published on: Jan 11, 2024
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
drying kinetics,
diffusion coefficient,
thin-layer,
mathematical modelling,
meat drying,
shrinkage
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2024 Blanka Jakubowska, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 27 (2023): Issue 2 (December 2023)
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