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Publication

Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties

Journal Contribution - Journal Article

Journal: JOURNAL OF FOOD ENGINEERING

ISSN: 0260-8774

Issue: 4

Volume: 93

Pages: 437 - 443

DOI: https://doi.org/10.1016/j.jfoodeng.2009.02.009
Handle: http://hdl.handle.net/1854/LU-505083
WoS Id: 000266125100010

Accessibility:Closed