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Water holding capacity, dielectric properties and light microscopy of conventionally and ohmically cooked meat emulsion batter

Document Type

Journal

Author

Shirsat, N; Brunton, NP; Lyng, JG; McKenna, B

Source

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; JUN 2004, 219 1, p1-p5, 5p.

Subject

Language

English

ISSN

14382377

Online Access

Full Text (ProQuest Central) Full Text (Springer-Archive) Web of Science JCR 저널정보 Scopus Find it@PNU

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