Advantages of ohmic cooking in the kilohertz range – Part II: Impact on textural changes and approaches to improve heating uniformity (Englisch)
- Neue Suche nach: Gratz, Maximilian
- Neue Suche nach: Schottroff, Felix
- Neue Suche nach: Gall, Lara
- Neue Suche nach: Zejma, Benedikt
- Neue Suche nach: Simon, Florian
- Neue Suche nach: Jaeger, Henry
- Neue Suche nach: Gratz, Maximilian
- Neue Suche nach: Schottroff, Felix
- Neue Suche nach: Gall, Lara
- Neue Suche nach: Zejma, Benedikt
- Neue Suche nach: Simon, Florian
- Neue Suche nach: Jaeger, Henry
In:
Innovative Food Science and Emerging Technologies
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67
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2020
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Advantages of ohmic cooking in the kilohertz range – Part II: Impact on textural changes and approaches to improve heating uniformity
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Beteiligte:Gratz, Maximilian ( Autor:in ) / Schottroff, Felix ( Autor:in ) / Gall, Lara ( Autor:in ) / Zejma, Benedikt ( Autor:in ) / Simon, Florian ( Autor:in ) / Jaeger, Henry ( Autor:in )
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Erschienen in:
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Verlag:
- Neue Suche nach: The Author(s)
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Erscheinungsdatum:29.11.2020
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
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