Effect of intermittent microwave treatment on the quality of spicy chickenin a temperature changing logistics environment

doi:10.13995/j.cnki.11-1802/ts.017715

SHE Wanwan, WEI Yaqing, WANG Yameng, HE Xiaomei, ZHANG Hongcui, JIN Miaomiao, ZHANG Min

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (3) : 161-167.

PDF(1152 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (3) : 161-167. DOI: 10.13995/j.cnki.11-1802/ts.017715

Effect of intermittent microwave treatment on the quality of spicy chickenin a temperature changing logistics environment

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(3): 161-167 https://doi.org/10.13995/j.cnki.11-1802/ts.017715

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1152 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2018-05-07	2019-02-15
Issue Date
2019-03-11

Please choose a citation manager

Content to export