曾宪明

Lab Master

Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying

Release time:2024-12-26Hits:

Impact Factor:

9.1
Impact Factor:

9.1
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

ULTRASONICS SONOCHEMISTRY
Journal:

ULTRASONICS SONOCHEMISTRY
Co-author:

Gao Jiahua,Cheng Siyu,Sun Xiaomei,Zeng Xianming,Hu Songmei,Zhang Minwei,Yue Jianping,Xu Xinglian,Han Minyi
Co-author:

Gao Jiahua,Cheng Siyu,Sun Xiaomei,Zeng Xianming,Hu Songmei,Zhang Minwei,Yue Jianping,Xu Xinglian,Han Minyi
Document Code:

2c9e868c93f15c310193fde47b2e41cf
Document Code:

2c9e868c93f15c310193fde47b2e41cf
Volume:

110
Volume:

110
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-11-01
Date of Publication:

2024-11-01