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
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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. |
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