The mathematical modelling of the osmotic dehydration of shark fillets at different brine temperatures

  • Saheeda Mujaffar, Clement K. Sankat
  • International Journal of Food Science & Technology, April 2006, Wiley
  • DOI: 10.1111/j.1365-2621.2005.01086.x

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http://dx.doi.org/10.1111/j.1365-2621.2005.01086.x

The following have contributed to this page: Dr Saheeda Mujaffar