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	Heat penetration characteristics and quality kinetics of roasted broiler chicken wings during heat sterilization (EI收录)
	Li, Bian-Sheng[1]; Tan, Li[1]; Zhou, Hou-Yuan[1]; Ruan, Zheng[1]; Guo, Wei-Bo[2]; Lin, Guang-Ming[2]; Yang, Huan-Bin[2]
刊名	Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science)
	2015
卷号	43页码:13-19
关键词	Animals Calcination Hardness Integral equations Kinetic energy Kinetic theory Kinetics Moisture determination Reaction rates Shear flow Sterilization (cleaning)
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2211570
专题	华南理工大学
作者单位	1.[1] School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 2.Guangdong, China 3.[2] Guangdong Wuqiong Food Co., Ltd., Raoping 4.Guangdong, China
推荐引用方式 GB/T 7714	Li, Bian-Sheng[1],Tan, Li[1],Zhou, Hou-Yuan[1],等. Heat penetration characteristics and quality kinetics of roasted broiler chicken wings during heat sterilization (EI收录)[J]. Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science),2015,43:13-19.
APA	Li, Bian-Sheng[1].,Tan, Li[1].,Zhou, Hou-Yuan[1].,Ruan, Zheng[1].,Guo, Wei-Bo[2].,...&Yang, Huan-Bin[2].(2015).Heat penetration characteristics and quality kinetics of roasted broiler chicken wings during heat sterilization (EI收录).Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science),43,13-19.
MLA	Li, Bian-Sheng[1],et al."Heat penetration characteristics and quality kinetics of roasted broiler chicken wings during heat sterilization (EI收录)".Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science) 43(2015):13-19.

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