Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven

✍ Scribed by Fiore, Alberto; Di Monaco, Rossella; Cavella, Silvana; Visconti, Attilio; Karneili, Ohad; Bernhardt, Sam; Fogliano, Vincenzo

• Book ID: 121743849
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 315 KB
• Volume: 139
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.01.028