The effect of radio frequency heating on chemical, physical and sensory aspects of quality in turkey breast rolls
ناشر:
سال
: 2005شناسه الکترونیک: 10.1016/j.foodchem.2004.08.037
کالکشن
:
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آمار بازدید
The effect of radio frequency heating on chemical, physical and sensory aspects of quality in turkey breast rolls
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| contributor author | Xueyan Tang | |
| contributor author | Denis A. Cronin | |
| contributor author | Nigel P. Brunton | |
| date accessioned | 2020-03-10T20:37:17Z | |
| date available | 2020-03-10T20:37:17Z | |
| date issued | 2005 | |
| identifier other | o6zWWzfhtNP414GGUBFbZM9VtovHWjacCRNfE_QoThunGbfSaT.pdf | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/296609 | |
| format | general | |
| language | English | |
| publisher | Elsevier Science | |
| title | The effect of radio frequency heating on chemical, physical and sensory aspects of quality in turkey breast rolls | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 1856322 | |
| identifier doi | 10.1016/j.foodchem.2004.08.037 | |
| journal title | Food Chemistry | |
| coverage | Academic | |
| pages | 1-7 | |
| journal volume | 93 | |
| journal issue | 1 | |
| filesize | 296835 | |
| citations | 1 |