Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties
| Autor: | Braeckman, L., Ronsse, F., Hidalgo, P. Cueva, Pieters, J. |
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| Zdroj: | In Journal of Food Engineering 2009 93(4):437-443 |
| Databáze: | ScienceDirect |
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