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1 Ergebnisse
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The positive contribution of ultrasound technology in muscl..:
Li, Haijing
;
Bai, Xue
;
Li, Ying
...
Critical Reviews in Food Science and Nutrition. 64 (2022) 16 - p. 5220-5241 , 2022
Link:
https://doi.org/10.1080/10408398.2022.2153239
RT Journal T1 <Title>The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_10408398.2022.2153239&Exemplar=1&LAN=DE A1 Li, Haijing A1 Bai, Xue A1 Li, Ying A1 Du, Xin A1 Wang, Bo A1 Li, Fangfei A1 Shi, Shuo A1 Pan, Nan A1 Zhang, Quanyu A1 Xia, Xiufang A1 Kong, Baohua PB Informa UK Limited YR 2022 SN 1040-8398 SN 1549-7852 JF Critical Reviews in Food Science and Nutrition VO 64 IS 16 SP 5220 OP 5241 LK http://dx.doi.org/https://doi.org/10.1080/10408398.2022.2153239 DO https://doi.org/10.1080/10408398.2022.2153239 SF ELIB - SuUB Bremen
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