Quality changes of pork during frozen storage: comparison of immersion solution freezing and air blast freezing
Release time:2024-01-01Hits:
-
Impact Factor:
3.408
-
Affiliation of Author(s):
食品科技学院
-
Journal:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
-
Co-author:
侯芹,程玉平,康大成,张万刚,周光宏
-
Correspondence Author:
Wangang Zhang
-
Document Code:
yp70midpf2qe33n0s3ltiqhjm4c8vpkd
-
Volume:
55
-
Issue:
1
-
Page Number:
109-118
-
Translation or Not:
no
-
Date of Publication:
2020-01-01
