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Comparison of Conventional, Ohmic, and Microwave Heating on Quality and Safety of Reduced-Salt Meatballs

Name: Comparison of Conventional, Ohmic, and Microwave Heating on Quality and Safety of Reduced-Salt Meatballs
License: Open Access

Suveena Jantapirak (23973035) et al.

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neuroscience, biotechnology, immunology, infectious diseases, space science, environmental sciences not elsewhere classified, biological sciences not elsewhere classified, chemical sciences not elsewhere classified

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Comparison of Conventional, Ohmic, and Microwave Heating on Quality and Safety of Reduced-Salt Meatballs

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