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 |