Influence of Essential Oil Blanching on Drying Kinetics of Dehydrated Meat – B.Sc. Diego Antonio Claramount Ruiz
B.Sc. Diego Antonio Claramount Ruiz
Master's thesis
Influence of Essential Oil Blanching on Drying Kinetics of Dehydrated Meat
Abstract:
Meat is one of the most valuable livestock products, for many people serves as their first source of animal protein. Rising demand for meat in developing countries combined with poor access to synthetic antioxidants necessary for proper food preservation along with their potential side-effects highlights the importance of feasible alternatives for rural populations. Among the most critical components …more
Language used: English
Date on which the thesis was submitted / produced: 21. 4. 2016
Thesis defence
- Supervisor: doc. Ing. Jan Banout, Ph.D.
Citation record
ISO 690-compliant citation record:
CLARAMOUNT RUIZ, Diego Antonio. \textit{Influence of Essential Oil Blanching on Drying Kinetics of Dehydrated Meat}. Online. Master's thesis. Praha: Czech University of Life Sciences Prague, Faculty of Tropical AgriSciences. 2016. Available from: https://theses.cz/id/40ct9g/.
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Institution archiving the thesis and making it accessible: Česká zemědělská univerzita v Praze, Fakulta tropického zemědělstvíCzech University of Life Sciences Prague
Faculty of Tropical AgriSciencesMaster programme / field:
Tropical Agriculture / Sustainable Rural Development in the Tropics and Subtropics
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