검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Ohmic cooking of ground beef: Effects on quality Bozkurt H, Icier F Journal of Food Engineering, 96(4), 481, 2010 |
| 2 |
Quality of radio frequency heated pork leg and shoulder ham Zhang L, Lyng JG, Brunton NP Journal of Food Engineering, 75(2), 275, 2006 |
| 3 |
Evaluation of textural properties of a meat-based product (sobrassada) using ultrasonic techniques Llull P, Simal S, Benedito J, Rossello C Journal of Food Engineering, 53(3), 279, 2002 |