QQ客服 官方微博 反馈留言

	Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips
	Wu, Bengang[1]; Wang, Juan[2]; Guo, Yiting[3]; Pan, Zhongli[4]; Ma, Haile[5]
刊名	JOURNAL OF FOOD PROCESSING AND PRESERVATION
	2018
卷号	42期号:3
ISSN号	0145-8892
DOI	http://dx.doi.org/10.1111/jfpp.13531
URL标识	查看原文
收录类别	SCI(E) ; EI
WOS记录号	WOS:000426511400002
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5338986
专题	江苏大学
作者单位	1.[1]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 2.[2]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 3.[3]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 4.[4]ARS, Hlth Proc Foods Res Unit, West Reg Res Ctr, USDA, 800 Buchanan St, Albany, CA 94710 USA.,Univ Calif Davis, Dept Biol & Agr Engn, One Shields Ave, Davis, CA 95616 USA. 5.[5]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China.
推荐引用方式 GB/T 7714	Wu, Bengang[1],Wang, Juan[2],Guo, Yiting[3],et al. Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION,2018,42(3).
APA	Wu, Bengang[1],Wang, Juan[2],Guo, Yiting[3],Pan, Zhongli[4],&Ma, Haile[5].(2018).Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips.JOURNAL OF FOOD PROCESSING AND PRESERVATION,42(3).
MLA	Wu, Bengang[1],et al."Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips".JOURNAL OF FOOD PROCESSING AND PRESERVATION 42.3(2018).

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。