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1 Ergebnisse
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Effect of Different Thawing Methods on Quality of Prunes:
Xinyi WU
;
Zhitao PAN
;
Yinfei ZHU
..
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110295. , 2022
Link:
https://doi.org/10.13386/j.issn1002-0306.2021110295
RT Journal T1
Effect of Different Thawing Methods on Quality of Prunes
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:275df7c587f447e196a782ad09c9b1c6&Exemplar=1&LAN=DE A1 Xinyi WU A1 Zhitao PAN A1 Yinfei ZHU A1 Chao WANG A1 Hanying DUAN PB The editorial department of Science and Technology of Food Industry YR 2022 K1 prunes K1 thawing K1 high hydrostatic pressure K1 microwave K1 juice loss rate K1 microstructure K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110295 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2021110295 DO https://doi.org/10.13386/j.issn1002-0306.2021110295 SF ELIB - SuUB Bremen
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