✦ LIBER ✦
The effect of fat, water and salt on the thermal and dielectric properties of meat batter and its temperature following microwave or radio frequency heating
✍ Scribed by Lu Zhang; James G. Lyng; Nigel P. Brunton
- Book ID
- 108171261
- Publisher
- Elsevier Science
- Year
- 2007
- Tongue
- English
- Weight
- 193 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0260-8774
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