Ohmic cooking of processed meats and its effects on product quality

Journal of Food Science

Volumn 69, Issue 2, 2004, Pages fep71-fep78

  Piette, G ^a   Buteau, M L ^a   De Halleux, D ^b   Chiu, L ^c   Raymond, Y ^a   Ramaswamy, H S ^c   Dostie, M ^d  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

^c MCGILL UNIVERSITY   (Canada)

^d HYDRO QUÉBEC   (Canada)

Author keywords

Cooking; Ohmic; Processed meats; Quality

Indexed keywords

EID: 11144321316     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb15512.x     Document Type: Article

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