Infrared drying of dill leaves Drying characteristics, temperature distributions, performance analyses and colour changes

par Tezcan, Derya
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2021)

Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods

par Cevik, Mutlu
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2020)