A study on the packaging of dried deep fried squid rings
The main objective of this study was to determine he storage and packaging requirements of dried deep fried squid rings. The Wink's weight equilibrium method was used to determine the sorption isotherm of the product at 28-30°C. The critical moisture content (CMC) was experimentally determined...
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| 格式: | Thesis |
| 语言: | English |
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1980.
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