Effect of pulsed electric field-assisted thawing on the gelling properties of pekin duck meat myofibrillar protein
高莫森
高莫森
Categories: Journal  /   SCI(Sciences Citation Index)  /  
Year2023
Author
Created date2023-10-16
Author orderThe third author
Corresponding authorNo
Publication year2023
Publication month8
Journal nameJournal of Food Engineering
Journal sponsorElsevier
Publication area荷蘭王國
Volume350
Issue0
Start page11148
End page11148
Review systemYes
LanguageForeign Language