Author/Creator: Zejma, Benedikt - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Zejma, Benedikt

1. Advantages of ohmic cooking in the kilohertz range – Part II: Impact on textural changes and approaches to improve heating uniformity. (January 2021)

Authors:: Gratz, Maximilian; Schottroff, Felix; Gall, Lara; Zejma, Benedikt; Simon, Florian; Jaeger, Henry
Journal:: Innovative food science & emerging technologies
Issue:: Volume 67(2021)
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Record Type:: Journal Article
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2. Advantages of ohmic cooking in the kilohertz-range - part I: Impact of conductivity and frequency on the heating uniformity of potatoes. (January 2021)

Authors:: Gratz, Maximilian; Schottroff, Felix; Gall, Lara; Zejma, Benedikt; Simon, Florian; Jaeger, Henry
Journal:: Innovative food science & emerging technologies
Issue:: Volume 67(2021)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗