Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology
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2020 ◽
Vol 598
◽
pp. 012072
2020 ◽
Vol 1649
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pp. 012050
2018 ◽
Vol 28
(2)
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pp. 65-71
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2014 ◽
Vol 98
(20)
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pp. 8539-8551
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2007 ◽
Vol 42
(2)
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pp. 933-939
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2021 ◽
pp. 100517
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