T. F. Bedane Et Al. , "Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.50, pp.139-147, 2018
Bedane, T. F. Et Al. 2018. Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.50 , 139-147.
Bedane, T. F., Altin, O., Erol, B., Marra, F., & ERDOĞDU, F., (2018). Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.50, 139-147.
Bedane, Tesfaye Et Al. "Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.50, 139-147, 2018
Bedane, Tesfaye F. Et Al. "Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.50, pp.139-147, 2018
Bedane, T. F. Et Al. (2018) . "Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.50, pp.139-147.
@article{article, author={Tesfaye F. Bedane Et Al. }, title={Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture}, journal={INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES}, year=2018, pages={139-147} }