검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Predicting the loss of vitamins B3 (niacin) and B6 (pyridoxamine) in beef during cooking Kondjoyan A, Portanguen S, Duchene C, Mirade PS, Gandemer G Journal of Food Engineering, 238, 44, 2018 |
| 2 |
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties Chiavaro E, Rinaldi M, Vittadini E, Barbanti D Journal of Food Engineering, 93(2), 158, 2009 |
| 3 |
Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti Chillo S, Laverse J, Falcone PM, Del Nobile MA Journal of Food Engineering, 83(4), 492, 2007 |