Improving emulsifying properties by high-voltage electrostatic field in emulsified pork batter as phosphate-replacement.
| Year | 2026 |
| Author | |
| Created date | 2026-03-11 |
| Author order | 第四(以上)作者 |
| Corresponding author | 是 |
| Publication year | 2026 |
| Publication month | 3 |
| Journal name | Animal bioscience |
| Publication area | 大韓民國(南韓) |
| Volume | 39 |
| Issue | 3 |
| Start page | 25038 |
| End page | 25038 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |