APPARENT THERMAL CONDUCTIVITY, WATER CONTENT, DENSITY, AND POROSITY OF THERMALLY-PROCESSED GROUND CHICKEN PATTIES
- 1 July 1999
- journal article
- Published by Wiley in Journal of Food Process Engineering
- Vol. 22 (2) , 129-140
- https://doi.org/10.1111/j.1745-4530.1999.tb00476.x
Abstract
No abstract availableKeywords
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