Effect of pulsed electric field-assisted thawing on the gelling properties of pekin duck meat myofibrillar protein
Effect of pulsed electric field-assisted thawing on the gelling properties of pekin duck meat myofibrillar protein
Year | 2023 |
Author | 高莫森* |
Author count | 1 |
Created date | 2023-10-16 |
Author order | 第三作者 |
Corresponding author | 否 |
Publication year | 2023 |
Publication month | 8 |
Journal name | Journal of Food Engineering |
Journal sponsor | Elsevier |
Publication area | 荷蘭王國 |
Volume | 350 |
Issue | 0 |
Start page | 11148 |
End page | 11148 |
Publication type | |
Review system | 是 |
Language | Foreign Language |