The influence of the heating rate on the rheological properties and porosity of beef burgers on pan frying
Författare
Avdelning/ar
- Department of Food Technology, Engineering and Nutrition
Publiceringsår
2007
Språk
Engelska
Dokumenttyp
Konferensbidrag
Ämne
- Food Engineering
Conference name
53rd ICoMST
Conference date
0001-01-02
Status
Submitted