Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat product
- 31 October 2004
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 68 (2), 257-268
- https://doi.org/10.1016/j.meatsci.2004.03.011
Abstract
No abstract availableKeywords
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