REVIEW: PULSED ELECTRIC FIELDS PROCESSING OF PROTEIN-BASED FOODS

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HERMAWAN N.; EVRENDILEK G.A.; DANTZER W.R.

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Journal Paper

Paper Information

Journal: FOOD AND BIOPROCESS TECHNOLOGY Year:2014 | Volume:7 | Issue:1 Page(s): 114-125

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Information Journal Paper

Title

REVIEW: PULSED ELECTRIC FIELDS PROCESSING OF PROTEIN-BASED FOODS

Author(s)

HERMAWAN N. | EVRENDILEK G.A. | DANTZER W.R. | Issue Writer Certificate

Keywords

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Abstract

Cites

THE EFFECTS OF CONTINUOUS WAVES (CW) LASERS WITHIN VISIBLE RANGE ON THE PHYSICOCHEMICAL PROPERTIES OF EGG ALBUMEN

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Cite

APA: Copy

HERMAWAN, N., EVRENDILEK, G.A., & DANTZER, W.R.. (2014). REVIEW: PULSED ELECTRIC FIELDS PROCESSING OF PROTEIN-BASED FOODS. FOOD AND BIOPROCESS TECHNOLOGY, 7(1), 114-125. SID. https://sid.ir/paper/613518/en

Vancouver: Copy

HERMAWAN N., EVRENDILEK G.A., DANTZER W.R.. REVIEW: PULSED ELECTRIC FIELDS PROCESSING OF PROTEIN-BASED FOODS. FOOD AND BIOPROCESS TECHNOLOGY[Internet]. 2014;7(1):114-125. Available from: https://sid.ir/paper/613518/en

IEEE: Copy

N. HERMAWAN, G.A. EVRENDILEK, and W.R. DANTZER, “REVIEW: PULSED ELECTRIC FIELDS PROCESSING OF PROTEIN-BASED FOODS,” FOOD AND BIOPROCESS TECHNOLOGY, vol. 7, no. 1, pp. 114–125, 2014, [Online]. Available: https://sid.ir/paper/613518/en

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