Effect of radio frequency (RF) heating on the texture,...

Food Research International 2005 Vol. 38; Iss. 3

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

Nigel P. Brunton, James G. Lyng, Wenqu Li, Denis A. Cronin, Desmond Morgan, Brian McKenna
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Volume:
38
Year:
2005
Language:
english
DOI:
10.1016/j.foodres.2004.06.016
File:
PDF, 327 KB
english, 2005
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