Article SCOPUS
Journal of Food Processing and Preservation  (2020)

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Tian X.; Shao, L.; Yu Q.; Silva-Vera W.; Li X.; Dai R.

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Título según SCOPUS: Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content
Título de la Revista: Journal of Food Processing and Preservation
Volumen: 44
Número: 4
Editorial: BLACKWELL PUBLISHING LTD
Fecha de publicación: 2020
Idioma: English
DOI:

10.1111/jfpp.14377
Notas: SCOPUS