Microwave vs. convection heating of bovineGluteus Mediusmuscle: impact on selected physical properties of final product and cooking yield-Reference-Cited by-同舟云学术

Microwave vs. convection heating of bovineGluteus Mediusmuscle: impact on selected physical properties of final product and cooking yield

Published:2015-02-03 Issue:4 Volume:50 Page:958-965
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Półtorak A.¹,Wyrwisz J.¹,Moczkowska M.¹,Marcinkowska-Lesiak M.¹,Stelmasiak A.¹,Rafalska U.¹,Wierzbicka A.¹,Sun Da-Wen²

Affiliation:

1. Division of Engineering in Nutrition; Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences - SGGW; Nowoursynowska 159c Warsaw 02-776 Poland

2. Food Refrigeration and Computerized Food Technology; Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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