Bibliographic Details
| Title: |
Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition. |
| Authors: |
Lin SD; Department of Food Science and Technology, Hungkuang University, 1018, Section 6, Taiwan Boulevard, Shalu District, Taichung 433304, Taiwan. |
| Source: |
Foods (Basel, Switzerland) [Foods] 2025 Oct 23; Vol. 14 (21). Date of Electronic Publication: 2025 Oct 23. |
| Publication Type: |
Editorial |
| Journal Info: |
Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE |
| Database: |
MEDLINE Ultimate |
