APC
Submit a Manuscript
Home About Authors Subscriber Ethics Journals Contact

Journal of Engineering and Applied Sciences

Year: 2017
Volume: 12
Issue: 4
Page No. 881 - 887
DOI: 10.36478/jeasci.2017.881.887

The Optimization Additive’s Mixing Processes in Based on Their Thermodynamic Characteristics During the Production Food Products with Long Shelf Life

Authors : Gulmira Kenenbay, Urishbay Chomanov, Tamara Tultabayeva, Gulzhan Zhumaliyeva, Aruzhan Shoman and Saken Dadenov

References

Ginzburg, A.C., M.A. Gromov and G.I. Krasouskaya, 1990. Thermal Characteristics of Foods: A Handbook. Agropromizdat, Moscow, Russia, Pages: 287.

Gustavo, V.B.C., J.F.J. Anthony, J.S. Shelly and P.L. Theodore, 2007. Water Activity in Foods: Fundamentals and Applications. Wiley-Blackwell, Hoboken, New Jersey, USA., ISBN:9780813824086, Pages: 440.

Kamerbaev, A.Y., 2001. The Role of Moisture in Food Products and its Function. Monograph Publisher, Almaty, Kazakhstan, Pages: 203.

Leistner, L., 2006. Barrier technologies: Combined treatment methods to ensure the stability, safety and quality of food. Institute of Meat Industry. Geneva, Switzerland.

Toldra, F., 2010. Handbook of Meat Processing. Wiley-Blackwell, Hoboken, New Jersey, USA., ISBN:978-0-8138-2182-5, Pages: 566.

Design and power by Medwell Web Development Team. © Medwell Publishing 2024 All Rights Reserved