Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure
Articles > Article · 2022
Authors: Gamze TURGAY İZZETOĞLU, Ömer Faruk ÇOKGEZME, Deniz Döner, Ceren ERSOY, Buse M. Çabas, Filiz İÇİER
Food and Bioprocess Technology, International, WoS, 2022, vol 15, pp 1082-1100