Comparison of moderate electric field and conventional marination methods applied to chicken breast muscles

Autor:	Helena Nuñez, Jorge Moreno, Pabala Mphachoe, Guido Sáez-Trautmann, Ricardo Simpson, María Guerra-Valle
Rok vydání:	2020
Předmět:	Chicken breast Chemistry General Chemical Engineering Electric field Marination Food science Food Science
Zdroj:	Journal of Food Process Engineering. 43
ISSN:	1745-4530 0145-8876
DOI:	10.1111/jfpe.13455
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8ac676d449558e78a2550a97c698c678 https://doi.org/10.1111/jfpe.13455 Zobrazit plný text záznamu Plný text