Effect of Grape Seed Extracts on Physicochemical and Sensory Properties of Goat Meat Cooked by Conventional Electric or Microwave Ovens
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概要
- 論文の詳細を見る
- 2012-05-01
著者
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Feng Hao
Department Of Electrical And Electronic Engineering University Of Hong Kong
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Ereifej Khalil
Faculty Of Agriculture Jordan University Of Science And Technology
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RABABAH Taha
Faculty of Agriculture, Jordan University of Science and Technology
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YANG Wade
Department of Food Science and Human Nutrition, University of Florida
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AL-MAHASNEH Majdi
Faculty of Engineering, Jordan University of Science and Technology
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Yang Wade
Department Of Food Science And Human Nutrition University Of Florida
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Rababah Taha
Faculty Of Agriculture Jordan University Of Science And Technology
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Al-mahasneh Majdi
Faculty Of Engineering Jordan University Of Science And Technology
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Feng Hao
Department Of Food Science And Human Nutrition University Of Illinois At Urbana-champaign
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- Effect of Grape Seed Extracts on Physicochemical and Sensory Properties of Goat Meat Cooked by Conventional Electric or Microwave Ovens
- Effect of Grape Seed Extracts on Physicochemical and Sensory Properties of Goat Meat Cooked by Conventional Electric or Microwave Ovens