Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven

标题
Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 237, Issue -, Pages 60-68
出版商
Elsevier BV
发表日期
2018-05-22
DOI
10.1016/j.jfoodeng.2018.05.021

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