Supercritical carbon dioxide combined with high power ultrasound as innovate drying process for chicken breast
作者： Gianluca Morbiato , Alessandro Zambon , Marta Toffoletto , Gabriele Poloniato , Stefano Dall’Acqua
DOI: 10.1016/J.SUPFLU.2019.02.004
关键词:
摘要: … food, we focus on the colour modifications comparing different type of cooking techniques. Therefore colorimetric analysis of untreated or treated samples with SC−CO 2 alone, oven-…
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