Effects of Different Drying Methods on the Quality of Squid Cubes
The effects of three different drying methods (e.g., intermediate infrared-assisted convection drying, low-frequency (915 MHz) microwave drying, and hot-air drying) on the quality of squid cubes were investigated. The quality parameters used to evaluate the drying efficiency were color, shrinkage, r...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Published: |
Taylor & Francis
2013
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/49761 |