Moisture mobility mechanism of beef jerky during combined mid-infrared and hot air drying

被引：0
|
作者：
Xie, Xiaolei [1 ]
Li, Xia [1 ]
Zhang, Chunhui [1 ]
Wang, Jinzhi [1 ]
Wang, Chunqing [1 ]
Wang, Zhaojin [2 ]
Mu, Guofeng [3 ]
机构：
[1] Comprehensive Key Laboratory of Agro-Products Processing, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing,100193, China
[2] Tai Zhou Sheng Tai-ke Infrared Technology Co., Ltd, Taizhou,225300, China
[3] Inner Mongolia Meng Du Sheep Food Co., Ltd, Chifeng,024000, China
来源：
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2014年 / 30卷 / 14期
关键词：
28;
D O I：
10.3969/j.issn.1002-6819.2014.14.040
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：322 / 330
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