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Authors: ABUDAGGA Y KOLBE E
Citation: Y. Abudagga et E. Kolbe, THERMOPHYSICAL PROPERTIES OF SURIMI PASTE AT COOKING TEMPERATURE, Journal of food engineering, 32(3), 1997, pp. 325-337

Authors: YONGSAWATDIGUL J PARK JW KOLBE E ABUDAGGA Y MORRISSEY MT
Citation: J. Yongsawatdigul et al., OHMIC HEATING MAXIMIZES GEL FUNCTIONALITY OF PACIFIC WHITING SURIMI, Journal of food science, 60(1), 1995, pp. 10-14
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