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Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters

Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters

Liu, Wenjie; Lanier, Tyre C.

期刊名称Food Research International
作者Liu, Wenjie; Lanier, Tyre C.
卷第81卷
印刷ISSN0963-9969
文件大小1356.16KB
发表时间2016-03
DOI10.1016/j.foodres.2016.01.005
页码108-113

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