ملخص
Microorganisms grow in tuna during drying at low temperatures. The drying temperature of 50°C or below is not lethal to the microflora. The decimal reduction time (D-value) varied from 12.66 to 2.63 hr when drying temperature increased from 60 to 100°C, respectively. These values can be used to estimate the lethal effect of drying on the natural microflora in tuna.
اللغة الأصلية | English |
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الصفحات (من إلى) | 2369-2379 |
عدد الصفحات | 11 |
دورية | Drying Technology |
مستوى الصوت | 18 |
رقم الإصدار | 10 |
المعرِّفات الرقمية للأشياء | |
حالة النشر | Published - 2000 |
ASJC Scopus subject areas
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