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  1. 1
    Kinetics of Texture and Colour Changes in Chicken Sausage during Superheated Steam Cooking

    Kinetics of Texture and Colour Changes in Chicken Sausage during Superheated Steam Cooking by Abdulhameed Asmaa A., Yang Tajul A., Abdulkarim A. A.

    Published 2016-07-01
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  2. 2
    Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides)

    Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides) by Keyu Wang, Yulong Bao, Hongxu Yang, Yong Wang, Dongpo Chen, Joe M. Regenstein, Peng Zhou

    Published 2020-08-01
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