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1 Ergebnisse
1
Effects of cooking temperature and time on physicochemical,..:
Jiang, Qixing
;
Zhang, Jinwen
;
Gao, Pei
...
Journal of Food Measurement and Characterization. 17 (2022) 2 - p. 1208-1217 , 2022
Link:
https://doi.org/10.1007/s11694-022-01625-6
RT Journal T1 <Title>Effects of cooking temperature and time on physicochemical, textural, structural, and microbiological features of fresh crayfish (Procambarus clarkii)</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s11694-022-01625-6&Exemplar=1&LAN=DE A1 Jiang, Qixing A1 Zhang, Jinwen A1 Gao, Pei A1 Yu, Dawei A1 Yang, Fang A1 Xu, Yanshun A1 Xia, Wenshui A1 Chen, Nuo A1 Jiao, Tingting PB Springer Science and Business Media LLC YR 2022 SN 2193-4126 SN 2193-4134 JF Journal of Food Measurement and Characterization VO 17 IS 2 SP 1208 OP 1217 LK http://dx.doi.org/https://doi.org/10.1007/s11694-022-01625-6 DO https://doi.org/10.1007/s11694-022-01625-6 SF ELIB - SuUB Bremen
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