Author:
Białobrzewski Ireneusz,Danowska-Oziewicz Marzena,Karpińska-Tymoszczyk Mirosława,Nalepa Beata,Markowski Marek,Myhan Ryszard
Reference22 articles.
1. AOAC, 1990. Official Methods of Analysis of the Association of Official Analytical Chemists, 15th ed. Arlington, Virginia, USA.
2. Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat;Barbanti;LWT,2005
3. Robust optimal receding horizon control of the thermal sterilization of canned foods;Chalabi;Journal of Food Engineering,1999
4. Commission Regulation (EC) No. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Official Journal of the European Union L 338, pp. 1–26. .
5. The effect of cooking in a steam-convection oven on the quality of selected dishes;Danowska-Oziewicz;Journal of Foodservice,2007
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献