曾宪明

Lab Master

Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement

Release time:2024-01-02Hits:

Impact Factor:

3.3
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF TEXTURE STUDIES
Co-author:

Feng Yanqiu,Zhu Xinyao,Wang Peng,Xu Xinglian,Xiao Qian,Liu Xuan,Zeng Xianming,Zhao Tinghui
Document Code:

2c9e868c8c804018018c84d227476342
Translation or Not:

no
Date of Publication:

2023-11-20