Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.14279/27576| Title: | Sensory evaluation of potatoes, chicken meat, cod fish and emulsions after microwave-assisted freezing | Authors: | Matullat, Imke Huen, Julien Xanthakis, Epameinondas Eliasson, Lovisa Jha, Piyush Kumar LeBail, Alain |
Major Field of Science: | Engineering and Technology | Field Category: | Other Engineering and Technologies | Issue Date: | Nov-2018 | Source: | 32nd EFFoST International Conference, 2018, 6-8 November, Nantes, France | Conference: | EFFoST International Conference | URI: | https://hdl.handle.net/20.500.14279/27576 | Rights: | Attribution-NonCommercial-NoDerivatives 4.0 International | Type: | Conference Papers | Affiliation : | Technologie-Transfer-Zentrum Bremerhaven Research Institutes of Sweden GEPEA Oniris Nantes |
Publication Type: | Peer Reviewed |
| Appears in Collections: | Δημοσιεύσεις σε συνέδρια /Conference papers or poster or presentation |
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