Dissertation
Impact of selected process and product parameters during ohmic heating applied for cooking, baking and preservation
Gratz M. Impact of selected process and product parameters during ohmic heating applied for cooking, baking and preservation [Internet]. Austria: BOKU - Universität für Bodenkultur Wien; 2021. Available from: http://permalink.obvsg.at/bok/AC16230346
BOKU participants
Henry Jäger
Univ.Prof. Dr.Ing. Henry Jäger
HauptbetreuerIn
Konrad Domig
Univ.Prof. Dipl.-Ing. Dr.nat.techn. Konrad Domig
Berater(in) 1
Sudhir Sastry
Prof. Sudhir Sastry Ph.D.
HauptbetreuerIn
Matthias Schreiner
Priv.-Doz. Dr. Matthias Schreiner
Berater(in) 2
James Lyng
Prof. James Lyng Ph.D.
HauptbetreuerIn