Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat-and-Eat and Ready-to-Eat Meals. [electronic resource]

By: Contributor(s): Producer: 20170421Description: E1447-56 p. digitalISSN:
  • 1750-3841
Subject(s): Online resources: In: Journal of food science vol. 81
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Publication Type: Journal Article

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