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Optimization of process conditions for effective ohmic heat..:
Shabani, S.
;
Hosseini, E.
;
Asadi, G.
..
Food Science and Technology International. 29 (2022) 4 - p. 331-344 , 2022
Link:
https://doi.org/10.1177/10820132221088623
RT Journal T1 <Title>Optimization of process conditions for effective ohmic heating of greater lizardfish (saurida tumbil) sausage via response surface methodology</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1177_10820132221088623&Exemplar=1&LAN=DE A1 Shabani, S. A1 Hosseini, E. A1 Asadi, G. A1 Beheshti, B. A1 Yousefi, Sh. PB SAGE Publications YR 2022 SN 1082-0132 SN 1532-1738 JF Food Science and Technology International VO 29 IS 4 SP 331 OP 344 LK http://dx.doi.org/https://doi.org/10.1177/10820132221088623 DO https://doi.org/10.1177/10820132221088623 SF ELIB - SuUB Bremen
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