Laboratory of Food Chemistry and Technology,School of Chemical Engineering,National Technical University of Athens,Iroon Polytechniou 5,15780,Athens,Greece;
Laboratory of Food Chemistry and Technology,School of Chemical Engineering,National Technical University of Athens,Iroon Polytechniou 5,15780,Athens,Greece;
predictive modeling; osmotic dehydration; fish; water activity; Arrhenius;
机译:加工参数对渗透脱水鱼片水分活度和保质期的影响
机译:溶液浓度效果的数学建模及脉冲电场综合应用对海鲈鱼骨渗透渗透渗透液的传质
机译:渗透脱水过程中传质的数学建模和仿真。第一部分:概念模型和数学模型
机译:处理参数对渗透脱水鱼片水活性和保质期的数学建模
机译:新鲜和加工的鞣酸,新鲜的鞣酸,新鲜的鞣酸加磷酸盐对cat鱼鱼片颜色,微生物货架期和氧化的影响。
机译:工艺参数对马齿ara鱼片渗透脱水的影响
机译:工艺参数对Mapara(次疗法Edentatus)圆角渗透脱水的影响