검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
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 |
| 2 |
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) Chiavaro E, Barbanti D, Vittadini E, Massini R Journal of Food Engineering, 77(1), 169, 2006 |