Effect of marination in gravy on the radio frequency and microwave processing properties of beef

Journal article

Peer reviewed

Barbara A Rasco and Nese Basaran-Akgul

Journal of Food Science and Technology-mysore, Vol.52(2), pp.867-875

2015

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Title: Effect of marination in gravy on the radio frequency and microwave processing properties of beef
Creators: Barbara A Rasco - Washington State University
Nese Basaran-Akgul - Başkent University
Publication Details: Journal of Food Science and Technology-mysore, Vol.52(2), pp.867-875
Identifiers: 996631390201851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article