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

Year2023
Author高莫森*
Author count1
Created date2023-10-16
Author order第三作者
Corresponding author
Publication year2023
Publication month8
Journal nameJournal of Food Engineering
Journal sponsorElsevier
Publication area荷蘭王國
Volume350
Issue0
Start page11148
End page11148
Publication type
Review system
LanguageForeign Language