CHALLENGE TO THE FOOD ENGINEERING DUE TO A HYBRID METHOD OF CHEMICAL ENGINEERING-PROTON NMR TECHNIQUE -MEAT JERKY DESIGN BY THE SCIENTIFIC PARAMETERS-
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2010-04-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/8327 |