赵雪

Associate Professor Supervisor of Master's Candidates

Effects of pre-formulation and post-cooking method on the rheological and gelation properties of 3D printed chicken products

Release time:2024-12-26Hits:

Impact Factor:

8.2
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Yin Yexi,Wang Yue,Fang Qingqing,Xiang Mingyu,Zhao Xue,Xu Xinglian,Li Chao
Correspondence Author:

ZX
Document Code:

2c9e868c93f15c310193fc63f5d237e6
Volume:

446
Translation or Not:

no
Date of Publication:

2024-07-15