Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets

Published 2009 View Full Article

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Title
Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue 6, Pages 1174-1178
Publisher
Elsevier BV
Online
2009-01-22
DOI
10.1016/j.lwt.2009.01.005

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