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Elsevier, Journal of Food Engineering, (237), p. 60-68

DOI: 10.1016/j.jfoodeng.2018.05.021

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Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven

Journal article published in 2018 by Felix Rabeler ORCID, Aberham Hailu Feyissa ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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