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1 Ergebnisse
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Effect of constant-current pulsed electric field thawing on..:
Yang, Na
;
Yao, Huangbing
;
Zhang, Ankun
...
Food Chemistry. 454 (2024) - p. 139784 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2024.139784
RT Journal T1
Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscle
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2024.139784&Exemplar=1&LAN=DE A1 Yang, Na A1 Yao, Huangbing A1 Zhang, Ankun A1 Jin, Yamei A1 Zhang, Xiao A1 Xu, Xueming PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 454 SP 139784 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2024.139784 DO https://doi.org/10.1016/j.foodchem.2024.139784 SF ELIB - SuUB Bremen
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