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1 Ergebnisse
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Comparison of freezing and heating treatment sequence on bi..:
Yang, Jingjing
;
Huang, Peiyuan
;
Sun, Bolun
...
Food Research International. 175 (2024) - p. 113758 , 2024
Link:
https://doi.org/10.1016/j.foodres.2023.113758
RT Journal T1
Comparison of freezing and heating treatment sequence on biochemical properties and flavor of swimming crabs (Portunus Trituberculatus) meat during freeze-thaw cycles
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2023.113758&Exemplar=1&LAN=DE A1 Yang, Jingjing A1 Huang, Peiyuan A1 Sun, Bolun A1 Yang, Wenge A1 Ou, Changrong A1 Yuan, Chunhong A1 Huang, Tao A1 Wei, Huamao PB Elsevier BV YR 2024 SN 0963-9969 JF Food Research International VO 175 SP 113758 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2023.113758 DO https://doi.org/10.1016/j.foodres.2023.113758 SF ELIB - SuUB Bremen
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