机译:射频,空气和水的回火以及不同的终点回火温度对猪肉品质的影响
Shanghai Ocean Univ, Coll Food Sci & Technol, Dept Food Sci & Engn, Shanghai 201306, Peoples R China|Shanghai Ocean Univ, Res Ctr Food Thermal Proc Technol, Shanghai, Peoples R China;
Shanghai Ocean Univ, Coll Food Sci & Technol, Dept Food Sci & Engn, Shanghai 201306, Peoples R China|Shanghai Ocean Univ, Res Ctr Food Thermal Proc Technol, Shanghai, Peoples R China|Shanghai Ocean Univ, Res Ctr Freshwater Aquat Prod Proc Technol Shangh, Shanghai, Peoples R China;
Washington State Univ, Dept Biosyst Engn, Pullman, WA 99164 USA;
Shanghai Ocean Univ, Coll Food Sci & Technol, Dept Food Sci & Engn, Shanghai 201306, Peoples R China|Shanghai Ocean Univ, Res Ctr Food Thermal Proc Technol, Shanghai, Peoples R China;
Shanghai Ocean Univ, Coll Food Sci & Technol, Dept Food Sci & Engn, Shanghai 201306, Peoples R China|Shanghai Ocean Univ, Res Ctr Food Thermal Proc Technol, Shanghai, Peoples R China|Shanghai Ocean Univ, Res Ctr Freshwater Aquat Prod Proc Technol Shangh, Shanghai, Peoples R China|Nanjing Tech Univ, Coll Food Sci & Light Ind, Dept Food Sci & Engn, Nanjing, Jiangsu, Peoples R China|Tianshun Agr Prod Co Ltd, Xuzhou, Jiangsu, Peoples R China;
机译:射频,空气和浇水的影响,以及不同终点回火温度对猪肉品质
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机译:27.12 MHz射频对圆柱形冷冻猪里脊肉(Longissimus thoracis et lumborum)快速均匀回火的影响
机译:27.12 MHz射频对圆柱形冷冻猪肉腰(Longissimus Thoracis et Lumborum)的快速和均匀回火的影响
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