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The role of infrared waves in increasing the quality of foo..:
ABDELBASSET, Walid Kamal
;
ALRAWAILI, Saud Mashi
;
ELKHOLI, Safaa Mostafa
...
Food Science and Technology. 42 (2022) - p. , 2022
Link:
https://doi.org/10.1590/fst.118421
RT Journal T1
The role of infrared waves in increasing the quality of food products
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.118421&Exemplar=1&LAN=DE A1 ABDELBASSET, Walid Kamal A1 ALRAWAILI, Saud Mashi A1 ELKHOLI, Safaa Mostafa A1 EID, Marwa Mahmoud A1 ABD-ELGHANY, Amr Adel A1 MAHMOUD, Mustafa Zuhair PB FapUNIFESP (SciELO) YR 2022 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 42 LK http://dx.doi.org/https://doi.org/10.1590/fst.118421 DO https://doi.org/10.1590/fst.118421 SF ELIB - SuUB Bremen
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