Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

ISSN: 2447-2840

Engenharia de Alimentos / Universidade Federal de Uberlândia

Janaína C. M. Mota

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MATHEMATICAL MODELLING OF TURKEY NECK MEAT DEHYDRATED BY DRY SALTING
Process Engeineering and Emerging Technologies (ET)

Janaína C. M. Mota ¹ ; Laura Luiza Ferreira Cavalcanti ¹ ; Lenilton Santos Soares ² ; Marieli de Lima ¹

¹ Engenharia de Alimentos / Universidade Federal de Uberlândia ;

² Universidade Federal de Santa Catarina

Turkey neck meat

Dry salting

mathematical modelling

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66955
INFLUENCE OF DRY SALTING PROCESS ON PHYSICOCHEMICAL CHARACTERISTICS OF DEHYDRATED TURKEY NECK MEAT
Chemical and physicochemical characterization of food (FQ)

Janaína C. M. Mota ¹ ; Laura Luiza Ferreira Cavalcanti ¹ ; Lenilton Santos Soares ² ; Marieli de Lima ¹

¹ Engenharia de Alimentos / Universidade Federal de Uberlândia ;

² Universidade Federal de Santa Catarina

Turkey neck meat

Dry salting

Dehydrated meat

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71070

Co-authors (3)