Effects of ultrasonic thawing power on quality and lipid oxidation properties of porcine liver

doi:10.13995/j.cnki.11-1802/ts.027680

LI Jinjin, MO Ran, LI Qiongshuai, TANG Shanhu, LI Sining, ZHANG Xiaolei

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (8) : 113-119;127.

PDF(1556 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (8) : 113-119;127. DOI: 10.13995/j.cnki.11-1802/ts.027680

Effects of ultrasonic thawing power on quality and lipid oxidation properties of porcine liver

{{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}}, 2022, 48(8): 113-119;127 https://doi.org/10.13995/j.cnki.11-1802/ts.027680

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(1556 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-04-15	2021-05-11	2022-04-25
Issue Date
2022-05-18

Please choose a citation manager

Content to export