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International Journal of Food Science
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2021
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Article
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Fig 3
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Research Article
Modelling the Thin-Layer Drying Kinetics of Marinated Beef during Infrared-Assisted Hot Air Processing of Biltong
Figure 3
Variation in the MR of marinated beef during IRHAD.
(a)
500 W
(b)
750 W
(c)
1000 W