The influence of compositional changes in reconstituted potato flakes on thermal and dielectric properties and temperatures following microwave heating (Englisch)
- Neue Suche nach: Lyng, J.G.
- Neue Suche nach: Lyng, J.G.
- Neue Suche nach: Arimi, J.M.
- Neue Suche nach: Scully, M.
- Neue Suche nach: Marra, F.
In:
Journal of food engineering
;
124
; 133-142
;
2014
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ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:The influence of compositional changes in reconstituted potato flakes on thermal and dielectric properties and temperatures following microwave heating
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Beteiligte:
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Erschienen in:Journal of food engineering ; 124 ; 133-142
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Verlag:
- Neue Suche nach: Elsevier
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Erscheinungsort:Amsterdam [u.a.]
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Erscheinungsdatum:2014
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ISSN:
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ZDBID:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 58.34
- Weitere Informationen zu Basisklassifikation
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Klassifikation:
BKL: 58.34 Lebensmitteltechnologie -
Datenquelle:
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