Texture and microstructure of steam cooked, vacuum packed potatoes
Guardado en:
Publicado en: | Journal of Food Science |
---|---|
Autor principal: | THYBO, A. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of Food Science v. 63, no. 4 (1998), p. 692-695 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of Food Science |
Ejemplares similares
-
Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment
por: Zhuang, H. -
Evaluation of oxygen absorber on antimicrobial preservation of lasagna-type fresh pasta under vacuum packed
por: Cruz, Renato Souza -
Firming of cooked sweet potatoes as affected by alum treatment
por: Sasaki, A. - Influence of cooking methods on antioxidant activity of vegetables
- Does it look cooked? a review of factors that influence cooked meat color