Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters
Wenjie LiuDepartment of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, NC 27695, United StatesTyre C. LanierDepartment of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh, NC 27695, United States
2016en
ABI
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Аннотация мавжуд эмас.
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