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Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking

Filiz Icier1, Ilkin Yucel Sengun1, Gulen Yildiz Turp1

  • 1Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey.

Meat Science
|December 18, 2013
PubMed

Keywords:
CookingMeatModelOhmicQuality

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