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Ohmic Cooking of Processed Meats and its Effects on Product Quality

✍ Scribed by G. Piette; M.L. Buteau; D. de Halleux; L. Chiu; Y. Raymond; H.S. Ramaswamy; M. Dostie

Book ID: 108825717
Publisher: Institute of Food Technologists
Year: 2006
Tongue: English
Weight: 433 KB
Volume: 69
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2004.tb15512.x

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