Effects of ultrasound-assisted frying on the physiochemical properties and microstructure of fried meatballs
Release time:2024-01-01Hits:
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Impact Factor:
2.516
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Affiliation of Author(s):
食品科技学院
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Journal:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Co-author:
王艳,张万刚,周光宏
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Correspondence Author:
Wangang Zhang
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Document Code:
dmyeay8vwq2ha465mcjd91pusgopcqby
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Volume:
54
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Issue:
10
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Page Number:
2915-2926
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Translation or Not:
no
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Date of Publication:
2019-01-01
