Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods

Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods

年份2023
作者Thabani Sydney Manyatsi, Asaad Rehman Saeed Al-Hilphy, Mahsa Majzoobi, A. Farahnaky, 高莫森*
Author count5
Created date2024-09-18
作者順序第四(以上)作者
通訊作者
發表年份2023
發表月份9
期刊名稱Critical Reviews in Food Science and Nutrition
出版單位Taylor and Francis
出版地國別/地區英國
發表卷數63
發表期數24
起始頁63
結束頁24
發表型式
審稿制度
出版語言外文