Wenjie Liu

1 ta ish

North Carolina State University

1. Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters

   Wenjie Liu, Tyre C. Lanier

   MaqolaOAOchiq kirish20162 iqtibos

   ABIABI:AkademIndex/2026.other.045790