High pressure/thermal combinations on texture and water holding capacity of chicken batters
Release time:2024-01-02Hits:
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Impact Factor:
3.699
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Affiliation of Author(s):
食品科技学院
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Journal:
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
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Co-author:
郑海波,熊国远,韩敏义,邓绍林,徐幸莲,周光宏
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Document Code:
ilj3lr1q39dr3h2tnyvnd8uzbdvtbfz3
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Volume:
30
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Page Number:
8-14
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Translation or Not:
no
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Date of Publication:
2015-01-01
