Effects of process variables on some quality properties of...

Meat Science 2014 / 03 Vol. 96; Iss. 3

Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system

Icier, Filiz, Sengun, Ilkin Yucel, Yildiz Turp, Gulen, Arserim, Ender Hikmet
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Volume:
96
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.11.013
Date:
March, 2014
File:
PDF, 2.11 MB
english, 2014
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