✦ LIBER ✦
Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets
✍ Scribed by Yu Wang; Juming Tang; Barbara Rasco; Shaojin Wang; Ali A. Alshami; Fanbin Kong
- Book ID
- 116726440
- Publisher
- Elsevier Science
- Year
- 2009
- Tongue
- English
- Weight
- 302 KB
- Volume
- 42
- Category
- Article
- ISSN
- 1096-1127
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