Originalbeitrag in Fachzeitschrift
Ohmic cooking of carrots: Limitations in the use of power input and cooking value for process characterization
Astráin-Redín L, Waldert K, Giancaterino M, Cebrián G, Alvarez-Lanzarote I, Jaeger H. Ohmic cooking of carrots: Limitations in the use of power input and cooking value for process characterization. Journal of Food Engineering. 2024;370:111974. doi:https://doi.org/10.1016/j.jfoodeng.2024.111974
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BOKU Autor*innen
Kate Waldert
Kate Waldert M.Sc.
Marianna Giancaterino
Dr.nat.techn. Marianna Giancaterino
Henry Jäger
Univ.Prof. Dr.Ing. Henry Jäger
