Effect of Variables on the Thickness of an Edible Coating Applied on Frozen Fish - Establishment of the Concept of Safe Dipping Time

AuthID
 P-00G-W4Q
3
Author(s)
Soares, NM
·
Tipo de Documento
Article
Year published
2016
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 171, Páginas: 111-118 (8)
Indexing
Wos®
Scopus®
Crossref®16
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84946779925
Wos: WOS:000365376500014
Source Identifiers
ISSN: 0260-8774
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