QQ客服 官方微博 反馈留言

	Effects of High-pressure low-temperature freezing&thawing process on potato qualities
	Li, Z.; Chen, S.; Liu, F.; Wei, W.; Liu, Z.
刊名	Advanced Materials Research
	2012
卷号	554-556页码:1521-1525
关键词	Food High pressure shift freezing High pressure thawing Texture analyzer
ISSN号	9783037854563
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/4672401
专题	大连理工大学
作者单位	1.R and D Institute of Fluid and Powder Engineering, Dalian University of Technology, 16023, China 2.College of Environmental and Chemical Engineering, Dalian University, Dalian 116622, China
推荐引用方式 GB/T 7714	Li, Z.,Chen, S.,Liu, F.,et al. Effects of High-pressure low-temperature freezing&thawing process on potato qualities[J]. Advanced Materials Research,2012,554-556:1521-1525.
APA	Li, Z.,Chen, S.,Liu, F.,Wei, W.,&Liu, Z..(2012).Effects of High-pressure low-temperature freezing&thawing process on potato qualities.Advanced Materials Research,554-556,1521-1525.
MLA	Li, Z.,et al."Effects of High-pressure low-temperature freezing&thawing process on potato qualities".Advanced Materials Research 554-556(2012):1521-1525.

个性服务

查看访问统计

相关权益政策

暂无数据

收藏/分享

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。