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Effects of microwave rendering on the yield and characteristics of chicken fat from broiler abdominal fat tissue
Microwave rendering process and effects of rendering conditions on yields and characteristics of chicken fat from broiler abdominal fat tissue were studied. Microwave rendering process could be divided into three phases: warming-up, constant temperature and heating-up phases. Increasing microwave po...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2011
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3791234/ https://ncbi.nlm.nih.gov/pubmed/24426028 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0439-4 |
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