Cite
HARVARD Citation
Yildiz Turp, G. et al. (n.d.). Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball. Meat science. pp. 46-53. [Online].
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Yildiz Turp, G. et al. (n.d.). Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball. Meat science. pp. 46-53. [Online].