Turbot Fillet Sections Cooked by Microwave and Conventional Heating Methods: Objective and Sensory Evaluation
- 1 January 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (1) , 172-177
- https://doi.org/10.1111/j.1365-2621.1985.tb13303.x
Abstract
No abstract availableKeywords
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