Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content
| Autor: | Ruitong Dai, Xingmin Li, Lele Shao, Qianqian Yu, Xiaojing Tian, Wladimir Silva-Vera |
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| Rok vydání: | 2020 |
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| Zdroj: | Journal of Food Processing and Preservation. 44 |
| ISSN: | 1745-4549 0145-8892 |
| DOI: | 10.1111/jfpp.14377 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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