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pro vyhledávání: '"Chuang-Hsing Kuo"'
Publikováno v:
Foods, Vol 13, Iss 13, p 2026 (2024)
This study investigates the application of microwave combined induction heating (MCIH) to steam ready-to-eat pork with rice powder, emphasizing the advantages of rapid and uniform heating. The experimental setup included a mixture of 180 g pork strip
Externí odkaz:
https://doaj.org/article/b3cd1413572b401da680f73571f9e608
