Effect of radio frequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product

✍ Scribed by Nigel P. Brunton; James G. Lyng; Wenqu Li; Denis A. Cronin; Desmond Morgan; Brian McKenna

• Book ID: 116487886
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 327 KB
• Volume: 38
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2004.06.016