Chapter 17: Food Structure Development/Production Through Flexible Processes: The Use of Electric Fields to Enable Food Manufacturing

AuthID
 P-00R-BVG
3
Author(s)
Vicente, AA
·
3
Editor(s)
Spyropoulos,F;Lazidis,A;Norton,IT
Document Type
Book Chapter
Year published
2020
Published
in Food Chemistry, Function and Analysis, ISSN: 2398-0656
Volume: 2020-January, Issue: 18, Pages: 422-438
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-85075161015
Source Identifiers
ISSN: 2398-0656
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