Effect of high pressure treatment on physical properties of raw meat batter

Visy Anna and Csonka Judit and Hidas Karina and Friedrich László and Jónás Gábor: Effect of high pressure treatment on physical properties of raw meat batter. In: Wellmann International Scientific Conference. p. 97. (2018)

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Item Type:	Article
Heading title:	Thematic session
Journal or Publication Title:	Wellmann International Scientific Conference
Date:	2018
ISBN:	978-963-306-589-1
Page Range:	p. 97
Language:	English
Event Title:	Wellmann International Scientific Conference (16.) (2018) (Hódmezővásárhely)
Related URLs:	http://acta.bibl.u-szeged.hu/72954/
Uncontrolled Keywords:	Élelmiszeripari technológia - előadáskivonat
Subjects:	02. Engineering and technology 02. Engineering and technology > 02.10. Other engineering and technologies 02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages 02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages > 02.10.02.02. Food and drink processing 02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages > 02.10.02.02. Food and drink processing > 02.10.02.02.12. Food technology
Date Deposited:	2021. Jul. 14. 15:50
Last Modified:	2021. Jul. 14. 15:50
URI:	http://acta.bibl.u-szeged.hu/id/eprint/73035

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