Dynamics of Crust Formation and Kinetics of Quality Changes During Frying of Meatballs
- 1 November 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (6) , 1275-1278
- https://doi.org/10.1111/j.1365-2621.1994.tb14694.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Color Kinetics During Beef Carcass ChillingTransactions of the ASAE, 1994