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Analysis of applicability of Peleg model to the cooking-infusion of mackerel (Scomber japonicus) slices

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Détails bibliographiques
Auteur principal:	Gerardo CHECMAREV
Format:	Artículo científico
Langue:	en
Publié:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013
Sujets:	Agrociencias Mackerel modeling mass transfer temperature effect osmotic dehydration
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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